Kimchi Fried Rice Recipe
Faster than take out, this easy Kimchi Fried Rice recipe is a hit with the whole family!
Servings: 4
Cost: $10
Equipment
- skillet
Ingredients
- 3 cups cooked basmati rice
- 2 tbsp canola oil
- 2 cloves garlic minced
- 1 small onion diced
- 2 tsp freshly grated ginger
- 2 carrots diced
- 1 green bell pepper diced
- 1 cup edamame
- ½ cup kimchi chopped
- 3 tbsp sodium soy sauce
- 1 tsp sesame oil
- 4 fried eggs
- 2 green onions thinly sliced
- Sesame seeds for garnish
Instructions
- Cook rice according to package instructions; set aside.
- Heat the oil in a large non-stick skillet and add garlic, ginger, vegetables, and edamame.
- Sauté over high heat, stirring regularly, for 5 minutes or until vegetables begin to brown.
- Reduce heat to medium, add the kimchi, cooked rice, soy sauce, and sesame oil, then mix to combine all the ingredients. Continue cooking for 5 minutes.
- During that time, in a non-skillet, fry 4 eggs.
- Serve in a bowl top with eggs, sesame seeds, and green onions.
Notes
You can keep the fried rice in an airtight container in the fridge for up to 5 days. You can also freeze it, but omit the fried eggs on top.
Kimchi is a lightly spiced traditional Korean sauerkraut made from lacto-fermented vegetables. It usually contains nappa cabbage, daikon radish, and carrots as base vegetables. Garlic, ginger, and Korean chili (gochugaru) are added for taste.
In Korea, kimchi is served with almost every meal. It serves both as an accompaniment and a condiment.
Edamame is green and crunchy soybean. At the grocery store, you can find them in the frozen vegetable section.
Nutrition
Calories: 376kcal | Carbohydrates: 47g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 490mg | Potassium: 509mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5504IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 3mg