Description
Indulge in the vibrant world of Kimchi Fried Rice, where fluffy rice meets tangy, spicy kimchi in a delightful stir-fry. This dish combines colorful vegetables and rich flavors for an unforgettable meal that can be whipped up in no time. Perfect for weeknight dinners or weekend gatherings, it’s versatile enough to please any palate and elevate your culinary repertoire.
Ingredients
Scale
- 3 cups cooked day-old rice
- 1 cup kimchi, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 3 green onions, chopped
- 2 large eggs, beaten
- 2 tbsp sesame oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1/2 cup pork belly or tofu, cubed (optional)
Instructions
- Gather and prep all ingredients by chopping vegetables and kimchi into bite-sized pieces.
- Heat sesame oil in a large skillet over medium-high heat until shimmering.
- Sauté bell peppers and carrots for about 3-4 minutes until softened.
- Stir in kimchi and its juices; cook for an additional 2-3 minutes.
- Add cooked rice, breaking up clumps as you mix; fry until heated through and crispy.
- Push rice to one side and scramble the eggs on the other; fold into the rice mixture.
- Drizzle soy sauce and gochujang over the mix; stir well to coat evenly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 160mg