Easy Kimchi Fried Rice
Kimchi fried rice is a super simple, fast, and delicious meal made with leftovers and the bold flavor of kimchi in one pan! {Vegan, Gluten-Free}
Servings: 2 to 4 servings
Ingredients
- 1 tablespoon vegetable oil , separated
- 1 cup kimchi , chopped
- 1/2 yellow onion , large diced
- 2 green onions , bias sliced, greens & whites separated
- 3 cups leftover cooked rice (*Footnote 1)
- 1 cup frozen vegetables
- 1 teaspoon sesame oil
- Fried egg (optional)
- Shredded crispy seaweed sheet (optional)
Sauce:
- 1/4 cup kimchi juice
- 1 tablespoon gochujang
- 2 teaspoons sesame oil
- 1/2 teaspoon soy sauce
Instructions
- Before chopping the kimchi, squeeze out the excess juice into a small bowl. If it is less than 1/4 cup, add some juice from the kimchi jar.
- Combine the rest of the sauce ingredients in the bowl with the kimchi juice. Mix until the gochujang is incorporated, mashing it against the bowl to break it up.
- Heat a large skillet over medium-high heat and add 2 teaspoons of vegetable oil. Add the kimchi, onions, and whites of the green onions. Stir fry for 30 seconds to release the fragrance.
- Break apart the rice and add it to the pan. Drizzle in the remaining 1 teaspoon of vegetable oil. Stir, chopping the rice into separated grains as you cook. Cook and stir occasionally, until the rice begins to crackle, 1 to 2 minutes.
- Add the vegetables and the sauce. Stir to incorporate the sauce so all the grains are evenly coated. Let the rice cook for another minute or so to crisp up the bottom.
- Turn off the heat, then add the sesame oil and green onion tops. Toss to mix well. Serve hot topped with a fried egg and shredded seaweed, if using.
Notes
- Traditional Korean fried rice usually uses short grain rice. But medium grain and jasmine rice will work too.
Nutrition
Serving: 1serving, Calories: 277kcal, Carbohydrates: 46.3g, Protein: 5g, Fat: 7.2g, Saturated Fat: 1.2g, Sodium: 247mg, Potassium: 172mg, Fiber: 3.3g, Sugar: 2.5g, Calcium: 33mg, Iron: 3mg