Quick Kimchi Fried Rice
Looking for a side dish or a main meal to make with your leftover rice? Make kimchi fried rice! You only need a handful of ingredients for this and it tastes great with a fried egg on top!
Servings: 4 -5 servings
Ingredients
- 1/2 cup packed kimchi + 3 tablespoons juice
- 2 teaspoons gochujang or sriracha or more to taste
- 3 tablespoons low sodium soy sauce
- 2 teaspoons sesame oil
- splash of oil
- 1/2 cup diced onions
- 1 cup frozen peas and carrots
- 2 - 2 1/2 cups cooked rice
- 3-5 eggs
- 3 scallions chopped (greens only)
Instructions
- sauce: start by placing a sieve over a bowl. Add the kimchi and press down using a spoon. Measure out as much of the sauce in a bowl from the kimchi as you can before getting more from the container. Stir in the gochujang, soy sauce, and sesame oil and set aside. If the kimchi is in large pieces, you can chop it up a little bit.
- veggies: Add a splash of oil in a large skillet over medium-high heat. Add the onions and saute them until tender and fragrant, about 4-5 minutes. Add the chopped kimchi and the peas and carrots and allow them to defrost and become tender.
- eggs (optional): If you'd like to add the eggs in, scramble 3 eggs in a bowl. Make a well in the center of the skillet and pour in the egg mixture and scramble. For fried eggs on top, omit this step.
- fried rice: Add the rice to the skillet and stir everything together. Pour in the prepared sauce and stir until everything is coated evenly with the sauce. When the rice starts to sizzle, it's done. Top with the chopped scallions. For fried eggs, fry them up in a separate skillet and serve them on top!
Notes
- 'Kimchi juice' is just the liquid it comes packed in.
- If you're vegan, you can simply omit the eggs and serve it with scrambled tofu if you wish! If you follow a vegan or vegetarian diet, I'd suggest checking the ingredient label before purchasing kimchi to ensure it fits your diet. Wildbrine is the brand I used and it's vegan-friendly!
