Description
A delicious and easy kimchi fried rice, packed with flavor and ready in just a few minutes!
Ingredients
Scale
- 2 cups cooked and cooled short-grain white rice
- 1 cup chopped kimchi
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic (minced)
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions (thinly sliced)
- 2 large eggs
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add 2 cloves minced garlic and cook for about 30 seconds, until fragrant.
- Add 1 cup chopped kimchi and cook for 2-3 minutes, stirring frequently.
- Stir in 2 cups cooked and cooled short-grain white rice, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
- Cook for 3-5 minutes, stirring often, until the rice is heated through and slightly crispy.
- Stir in 2 thinly sliced green onions. Season with salt and pepper to taste.
- In a separate skillet, heat the remaining 1 tablespoon vegetable oil over medium heat.
- Fry 2 large eggs until cooked to your preference.
- Divide the kimchi fried rice between 2 bowls and top each serving with 1 fried egg.
Notes
- Feel free to adjust the spiciness by adding more or less sriracha.
- This dish is great for using up leftover rice and kimchi.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 240mg