Description
Kimchi Fried Rice is a vibrant and flavorful dish that effortlessly combines leftover rice, tangy kimchi, and fresh vegetables for a satisfying meal. This easy-to-make recipe captures the essence of Korean cuisine with its perfect balance of spice and umami, making it an ideal choice for busy weeknights or casual gatherings. Each bite transports you to a cozy eatery, filled with warmth and deliciousness. Plus, it’s highly adaptable—feel free to customize it based on your pantry staples!
Ingredients
Scale
- 2 cups cooked day-old rice
- 1 cup aged kimchi, chopped
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tbsp low-sodium soy sauce
- 1 cup diced protein (tofu or pork)
- 1 tbsp sesame oil
- 2 green onions, chopped
- 2 eggs (optional)
Instructions
- 1. Prep all ingredients: Chop vegetables and set aside kimchi.
- 2. In a large pan or wok, heat sesame oil over medium-high heat until shimmering.
- 3. Add mixed vegetables and protein; stir-fry for about 3-5 minutes until tender-crisp.
- 4. Stir in kimchi and cook for another minute before adding the cooked rice. Gently fold everything together until heated through.
- 5. Drizzle soy sauce over the mixture; stir well to combine.
- 6. Optional: Fry eggs sunny-side up in a separate pan and serve atop each bowl of fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg