Name: Kimchi Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups cooked rice (preferably day-old); 1 cup kimchi (well-fermented, chopped); 2 green onions (chopped); 2 tbsp low-sodium soy sauce; 1 tbsp toasted sesame oil; 2 eggs; 1 cup mixed vegetables (e.g., carrots or peas)

Description

Kimchi Fried Rice is a flavorful and easy-to-make Korean-inspired dish that combines tangy, fermented kimchi with savory sautéed vegetables, rice, and eggs. This recipe features day-old rice for the best texture and includes optional mixed vegetables for extra nutrition. Perfect for a quick and satisfying meal, it utilizes simple ingredients and a straightforward stovetop cooking method.

Ingredients

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Main Ingredients

2 cups cooked rice (preferably day-old)
1 cup kimchi (well-fermented, chopped)
2 green onions (chopped)
2 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
2 eggs

Optional Ingredients

1 cup mixed vegetables (e.g., carrots or peas)

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Instructions

Prepare Ingredients: Gather and prep all ingredients before starting to cook for a smooth cooking process.
Sauté Green Onions: Heat a large skillet over medium-high heat, add a splash of oil, and sauté chopped green onions until fragrant, about 1-2 minutes.
Add Kimchi: Stir in the chopped kimchi and continue sautéing for approximately two minutes to release its flavors.
Add Rice: Incorporate the cooked rice into the skillet, breaking up any clumps and mixing it thoroughly with the kimchi.
Season: Drizzle the mixture with low-sodium soy sauce and toasted sesame oil, stirring well to evenly distribute the seasoning.
Cook Eggs: Push the rice mixture to one side of the skillet. Crack the eggs into the empty space and fry them to your preferred doneness.
Serve: Once the eggs are cooked, serve the kimchi fried rice immediately while hot, optionally garnished with additional chopped green onions.

Notes

Using day-old rice helps prevent the dish from becoming mushy by reducing excess moisture.
You can customize the dish with additional mixed vegetables like carrots or peas for added texture and nutrients.
For a spicier version, add gochujang (Korean chili paste) or extra kimchi juice during cooking.
If preferred, scramble the eggs together with the rice instead of frying separately.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.