Kimchi Fried Rice is a beloved dish that brings together the bold flavors of fermented kimchi with the comforting texture of fried rice. This dish is a staple in Korean cuisine, often enjoyed as a quick and satisfying meal.
Ingredients
Scale:
2 cups cooked rice (preferably day-old)
1 cup kimchi, chopped, plus 2 tablespoons kimchi juice
1 medium onion, diced
1 carrot, diced
1 cup frozen peas
2 green onions, sliced
2 eggs (or tofu for a vegetarian option)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang
3 tablespoons vegetable oil
Salt and pepper to taste
Instructions
If you’re using freshly cooked rice, spread it out on a baking sheet to cool for about 30 minutes.
Dice the onion and carrot, and chop the kimchi. Reserve 2 tablespoons of the kimchi juice.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the diced onion and carrot to the pan. Stir-fry for about 3-4 minutes until the onions are translucent.
Stir in the chopped kimchi and kimchi juice, cooking for another 2-3 minutes.
Add the cooked rice to the pan, breaking up any clumps and mixing thoroughly.
Drizzle in the soy sauce, gochujang, and sesame oil. Stir-fry for an additional 3-5 minutes.
In a separate small pan, heat the remaining tablespoon of oil, crack in the eggs and fry them sunny-side up.
Sprinkle chopped green onions on top before serving.
