Fresh Recipe: Kimchi Fried Rice

kimchi fried rice recipe

It has been a while since I’ve shared a favorite recipe. Let’s remedy that.

This one is for the carb, sodium, and kimchi lovers. Shortly after returning from my trip to Korea this summer, I was having Korean food withdrawals. It was so bad that for about 1 month, my kitchen smelled like a Korean restaurant as I tried to recreate a few of my favorite dishes. One of them was kimchi fried rice. I found a recipe on the Food Network and since then, kimchi fried rice has been my go to comfort food. What’s great about this recipe is that you can customize it to your liking. It’s spicy, filling, and gluttonous so let’s get to it.

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 1 garlic clove, finely minced
  • Coarse salt
  • 1/2 cup finely chopped very sour kimchi
  • 1 teaspoon soy sauce
  • 1 cup day-old cooked rice, at room temperature
  • 1 very good egg
  • 1 scallion, very thinly sliced
  • 1 generous pinch coarse Korean chili powder

“Heat 3 tablespoons of olive oil in a large nonstick frying pan over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring now and then, until the onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Transfer the rice to a warm, shallow bowl and set aside.” (Excerpt from The Food Network)

In a clean frying pan, add 2 tablespoons of olive oil, and set the stove to high heat. Crack the egg into the skillet and sprinkle with a pinch of salt and pepper. Once cooked through to your liking, add the egg on top of the rice, scatter the scallion over the whole dish, and sprinkle with chili powder. If you’d like, you can break the yolk and it will act as a creamy sauce that binds the rice together making it easier to eat. The meal is a bit heavy so it’s best eaten for lunch especially during the winter months to warm up.

If you try this recipe, share your end results with me in the comments below, and enjoy!

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