Description
A delicious and spicy Kimchi Fried Rice recipe that is perfect for using up leftover rice and vegetables.
Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 1 cup kimchi, chopped
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon gochujang (Korean chili paste) – optional
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
- Add the minced garlic and mixed vegetables to the skillet. Cook for another 2-3 minutes until the vegetables are tender.
- Stir in the chopped kimchi and cook for an additional 2 minutes, allowing the flavors to meld.
- Push the kimchi and vegetable mixture to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked, then mix them into the rice mixture.
- Add the cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce, sesame oil, and gochujang (if using). Stir everything together until well combined and heated through, about 3-5 minutes.
- Season with salt and pepper to taste. Remove from heat and stir in the sliced green onions before serving.
Notes
- For a spicier kick, add more gochujang or a sprinkle of red pepper flakes.
- You can substitute the mixed vegetables with any leftover vegetables you have on hand, such as bell peppers or broccoli.
- For a vegetarian option, omit the eggs or replace them with scrambled tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg