The Easiest Recipe for Kimchi Fried Rice
This kimchi fried rice is an easy recipe from start to finish and will have you enjoying this delicious meal in what feels like no time at all. It can be served as a standalone meal or side to your favorite Korean dish.
Ingredients
- 1 rice cup short-grain rice (preferably day-old rice)
- 1/2 cup kimchi (chopped and 3 tbsp of kimchi juice reserved)
- 1 clove garlic (minced)
- 1/4 tsp sesame oil
- 2 tbsp refined coconut oil
- 1 tsp tamari
- 1 carrot (sliced thinly like matchbox sticks)
- 4 to 5 mushrooms (sliced)
- 2 to 3 kale leaves (chopped and stems removed)
- top with sunnyside eggs
- garnish with roasted nori strips, sesame seeds, and green onions if desired
Instructions
- The most time-consuming (but not too bad) part is preparing all of the ingredients since the cooking time is very fast. This will ensure you will have everything ready when you need it.
- In a large wok or skillet over medium to medium-high heat, add onions first and cook for about 2 to 3 minutes until it becomes almost translucent. Then, add garlic at the last minute and cook for about 1 minute.
- Next, add carrots first and cook for about 2 to 3 minutes until they’re a little soft. Then, add mushrooms and cook for an additional 1 to 2 minutes until they’re tender.
- Lastly, stir in the kale, rice, kimchi, kimchi juice, tamari, and sesame oil. Cook for about 2 to 3 minutes until all of the ingredients are evenly incorporated and the kale has wilted.
- Serve with eggs, green onions, nori strips, and sesame seeds if desired.
