Kimchi Fried Rice

Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

I cannot even begin to tell you how much I love kimchi fried rice.

It’s a taste of home, yet you can totally make it your own by throwing in everything you have lingering in the fridge – from leftover rice to the last few carrots, mushrooms and kale.

Personally I like to keep this meatless but you can dress this up with your choice of protein – rotisserie chicken, ground pork, or even ground beef.

But all I really need is that runny egg on top, letting it drip right into the fried rice goodness. It mellows out a bit of the heat while keeping you full and protein-happy.

If you like extra heat, try adding additional gochujang. It packs quite a punch!

Kimchi Fried Rice

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Total: 30 minutes minutes

Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

5 stars (48 ratings)

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Ingredients

• 1 ½ cups jasmine rice
• 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon gochujang, Korean red pepper paste
• 1 tablespoon sesame oil
• 2 tablespoons canola oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 teaspoons freshly grated ginger
• 1 (3.5-ounce) package shiitake mushrooms, sliced
• 1 cup matchstick carrots
• ½ bunch kale, stems removed and leaves chopped
• 4 fried eggs
• ¼ cup nori strips
• 2 green onions, thinly sliced
• 1 tablespoon black sesame seeds

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Instructions

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
• In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
• Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
• Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
• Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Notes

*Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.

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