KIMCHI FRIED RICE

Kimchi Fried Rice image

This is a simple but delicious version of kimchi fried rice, and a great way to use up leftover rice. You can also add chopped leftover meat or vegetables you have in the refrigerator.

Provided by PanNan

Categories Korean

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

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Ingredients

1 tablespoon vegetable oil
3 cups white rice (or brown rice, preferably made the night before)
1 cup kim chee, chopped (kimchi)
1/4 cup kimchi juice (liquid from the kimchi container)
1/4 cup water
2 -3 tablespoons gochujang
3 teaspoons sesame oil
2 eggs
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet nori, shredded (the Korean ingredient is called gim-gui, a thin roasted seaweed sheet)

Steps:

Heat up a wok or pan over medium heat. Add the oil.
Add kimchi and stir-fry for 1 minute.
Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
Add sesame oil and immediately remove wok/pan from heat.
Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.

Nutrition Facts : Calories 1260.5, Fat 23.2, SaturatedFat 4.2, Cholesterol 186, Sodium 93.3, Carbohydrate 229.4, Fiber 9, Sugar 0.4, Protein 26.5

*** Explore more Kimchi Fried Rice Recipes »

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