Korean Kimchi Fried Rice Bowl
Stir-fried rice with kimchi, soy sauce, and sesame oil served in a bowl with a swappable protein and vegetable. Cooked on stovetop until rice is heated through and vegetables are tender-crisp.
Ingredients
Method
If using a protein like eggs, cook and set aside. Chop kimchi, slice green onion, and mince garlic and ginger.
Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, stir for 30 seconds until fragrant.
Add white parts of green onion and cook for 1 minute, then add chopped kimchi and cook for 2 minutes.
Add chilled rice, breaking up clumps with the back of a spoon. Stir-fry for 4–5 minutes until rice is heated through.
Add soy sauce and kimchi juice, stirring to coat evenly. Add remaining vegetables and cooked protein, tossing for 1–2 minutes.
Divide into bowls, top with sesame seeds and green parts of green onion. Drizzle with gochujang glaze if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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