Kimchi Fried Rice
Servings: 2 people
Calories: 722kcal
Ingredients
- 1 tablespoon avocado oil
- 2 cups white rice (leftover works best)
- 1 cup kimchi (sour is more tasty!)
- ½ white onion chopped
- 1 zucchini chopped
- 2 cloves garlic minced
- 1 teaspoon gochujang
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- sesame seeds to garnish
- 2 fried eggs
Instructions
- Cut kimchi with scissors into small pieces.
- Chop your garlic, onion and zucchini (optional).
- Heat pan to medium heat. When pan is hot, add avocado oil. Next, add ½ cup chopped onion and garlic. Then, add kimchi. Fry for 2 minutes until golden.
- Next, add 2 cups of white rice. Mix together until all the rice is mixed with the sauce.
- Add gochujang, soy sauce, sugar, and fish sauce in the rice. Mix everything together. Add zucchini and cook for 1-2 minutes until your desired softness (optional).
- To finish, add sesame oil and sesame seeds.
- Serve with fried sunny side eggs and enjoy while warm!
Video
@cookwithdana Eating fried rice after kbbq is truly magical ✨ #asianrecipes #kimchi #foodtiktok #koreanbbq
♬ original sound - celinesun🦋✨ - celinesun🦋✨
Notes
Expert Tips
- Use Day Old Rice – Cold, leftover rice works best because it’s drier and prevents the dish from becoming mushy. If using fresh rice, spread it out on a plate and let it cool before frying.
- Use Sesame Oil at the End – Drizzle toasted sesame oil at the very end to preserve its nutty aroma and prevent it from burning.
- Crisp Up the Rice – Press the rice down slightly in the pan and let it cook undisturbed for a minute to develop a crispy bottom layer.
Nutrition
Calories: 722kcal | Carbohydrates: 88g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 299mg | Sodium: 2282mg | Potassium: 593mg | Fiber: 2g | Sugar: 11g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 239mg | Iron: 3mg