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–+ servings

Kimchi Fried Rice Recipe

A quick and tasty way to use leftover rice and kimchi.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 3 cups Cooked rice preferably day-old
  • 1 cup Kimchi chopped
  • 2 tablespoon Kimchi juice
  • 2 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoon Vegetable oil
  • 2 Eggs beaten
  • 2 stalks Green onions chopped
  • 1 tablespoon Sesame seeds toasted

Instructions 

  1. Heat the vegetable oil in a wok over medium-high heat.
  2. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
  3. Add the kimchi and stir-fry for 2-3 minutes.
  4. Add the cooked rice, kimchi juice, soy sauce, and sesame oil. Stir-fry until well combined and heated through.
  5. Return the scrambled eggs to the wok and mix well.
  6. Garnish with chopped green onions and toasted sesame seeds before serving.

Nutritional Value

Calories: 400kcal | Carbohydrates: 55g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Fried Rice, Kimchi
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