Kimchi Fried Rice
Fried rice with kimchi, eggs, and rice cooked together in a single pan. Served warm with crispy edges and tender grains throughout.
Ingredients
Method
Chop kimchi into bite-sized pieces. Mince garlic and ginger. Slice green onions, keeping white and green parts separate. If using optional protein, cook and set aside.
If using optional vegetables, dice them into small, uniform pieces.
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and white parts of green onion; stir-fry for 30 seconds until fragrant.
Add kimchi with its liquid and optional vegetables; stir-fry for 2 minutes.
Push mixture to the side of the pan. Add remaining 1 tbsp sesame oil to the empty side and pour in beaten eggs. Scramble until just set, then fold into the rice mixture.
Add chilled rice, breaking up clumps with a wooden spoon. Stir-fry for 3–4 minutes, pressing the rice against the pan to develop crispy edges.
Pour soy sauce over the rice and stir until evenly coated. Add cooked protein if using. Toss for 1 minute more.
Transfer to a serving bowl. Garnish with green parts of green onion and sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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