Description
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
- 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.
- 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.
