Kimchi Fried Rice

Total Time Prep/Total Time: 20 min.
Yield 4 servings
Test Kitchen Approved
Our easy Korean kimchi fried rice recipe bulks up leftover white rice with spicy, pungent kimchi. When topped with a fried egg, it makes a quick, filling meal.

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 small onion, chopped
  • 1 cup kimchi, coarsely chopped
  • 1/2 cup matchstick carrots
  • 1/4 cup kimchi juice
  • 1 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 cups leftover short grain rice
  • 2 green onions, thinly sliced
  • 3 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 4 large eggs
  • Optional toppings: Sliced nori, black sesame seeds and green onions

Directions

  1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently.
  2. In another large skillet, heat remaining 1 tablespoon oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with nori, sesame seeds and additional green onion.

Nutrition Facts

1 cup fried rice with 1 egg: 331 calories, 14g fat (2g saturated fat), 186mg cholesterol, 546mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 11g protein.

Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a fantastic use for leftovers too. You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. —Taste of Home Test Kitchen
Recipe Creator

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