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–+ servings
Kimchi Fried Rice

Kimchi Fried Rice

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!
5 stars (48 ratings)

Ingredients

  • 1 ½ cups jasmine rice
  • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon gochujang, Korean red pepper paste
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 teaspoons freshly grated ginger
  • 1 (3.5-ounce) package shiitake mushrooms, sliced
  • 1 cup matchstick carrots
  • ½ bunch kale, stems removed and leaves chopped
  • 4 fried eggs
  • ¼ cup nori strips
  • 2 green onions, thinly sliced
  • 1 tablespoon black sesame seeds

Instructions

  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  • In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
  • Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  • Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
  • Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Notes

*Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.