Kimchi Fried Rice
Ingredients
The base
-
2
cups
cooked, chilled rice
-
½–¾
cup
kimchi
The vegetables
-
½
cup
onion, diced
-
4
cloves
garlic, rough chopped
-
2
teaspoons
finely chopped ginger
-
2
cups
chopped colorful veggies (e.g., mushrooms, red bell pepper, peas, carrots)
-
¼
cup
chopped scallions
-
¼
cup
cilantro
The protein
-
2
large
eggs (poached or fried)
-
1–2
tablespoons
oil (peanut oil recommended)
The seasonings
-
½
teaspoon
soy sauce (optional)
-
½
teaspoon
bonito granules (optional)
-
to taste
salt and pepper
Instructions
- Heat oil in a large skillet over medium-high heat and sauté onion for 2-3 minutes.
- Lower the heat to medium, then add ginger, garlic, and any chosen veggies, cooking until tender.
- Add chopped kimchi and cook for 1-2 minutes until heated through.
- Scoot veggies to the side, add more oil if needed, and add the cold rice, letting it crisp up on both sides.
- Stir-fry everything together for an additional 2-3 minutes, adjusting flavors with soy sauce, salt, and bonito granules as desired.
- Stir in half of the scallions and cilantro, then divide into bowls.
- Top with a fried or poached egg, garnish with remaining scallions, cilantro, and drizzle with Sriracha.
Nutrition Facts (estimated)
Servings
2
Calories
387
Total fat
13.6g
Total carbohydrates
53.8g
Total protein
12.5g
Sodium
348.8mg
Cholesterol
186mg
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