Faster than take out, this easy Kimchi Fried Rice recipe is a hit with the whole family!
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: Dinner, lunch
Cuisine: American, korean
Keyword: fried rice, kimchi
Servings: 4
Calories: 376kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
3cupscooked basmati rice
2tbspcanola oil
2clovesgarlicminced
1small oniondiced
2tspfreshly grated ginger
2carrots diced
1green bell pepper diced
1cupedamame
½cupkimchichopped
3tbspsodium soy sauce
1tspsesame oil
4fried eggs
2green onionsthinly 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.