Don't be intimidated by its bright red color! Kimchi fried rice is super flavorful and actually not too spicy. It's also a very versatile recipe the use up any leftover rice and vegetables sitting in the back of your fridge. Top it with an egg and you've got yourself an easy, delicious meal!
Prep Time
5 mins
Cooking Time
20 mins
Ingredients
Servings
2
Toppings
Instructions
- Finely mince garlic, chop spring onion, small dice onion and medium dice kimchi.
- Heat up a large nonstick skillet over medium-low heat and melt butter in it.
- Add onion and garlic, and stir fry for about 3 minutes.
- Add kimchi and stir fry for about 2 minutes.
- Add fried tofu puffs, kimchi liquid and dark soy sauce. Stir fry for about 2 minutes.
- Add rice, breaking it up using your spatula. Stir fry for about 2 minutes.
- Drizzle in sesame oil and add chopped spring onion, and stir fry for about 5 minutes until rice starts to brown lightly. Taste and adjust seasoning as needed. Then remove from heat and set aside.
- In a small nonstick pan, fry the eggs sunny side up.
- Transfer rice to serving bowls and top with fried eggs, seaweed strips and sesame seeds. Enjoy!
Notes
- The beauty of fried rice is that it is very versatile and a great way to use up any leftovers from day-old rice to vegetables or meat! Feel free to substitute the tofu puffs with your favorite protein or add vegetables such as green peas or carrots.
- It's best to use day-old rice for this recipe.
- To make this dish vegan-friendly, substitute butter with oil, use a vegan kimchi (regular kimchi has fish sauce and shrimp in it) and omit the eggs.
- If you want to make this spicier, you can add 1 tbsp gochujang (Korean chili paste) after adding the kimchi.
