Ingredients
Units
Scale
- 1 tbsp coconut oil
- 1 onion (finely diced)
- 1 clove garlic (minced)
- 1 tsp ginger (minced)
- 2 tbsp gochujang
- 250 g kimchi (1 cup)
- 1 tsp tamari
- 1/4 tsp sesame oil (toasted)
- 200 g rice (weighed dry) (I prefer long grain rice) (1 cup)
- 60 ml kimchi juice (strained from the kimchi) (1/4 cup)
- 1 tbsp sesame seeds (toasted)
- 1 spring onion (finely sliced)
- 2 eggs (fried or poached)
Instructions
- Cook your rice according to the instructions on the packet.
- Heat the coconut oil in a pan to a medium heat. Add the onion, garlic and ginger. Cook for 3 minutes until the onions have become translucent.
- Add the gochujang and cook for 2 minutes
- Chop the kimchi and add to the pan with the tamari & sesame oil and cook for a further 3 minutes.
- Add the rice
- Transfer to two plates and top each with a poached or fried egg, shredded nori, spring onion and toasted sesame seeds.
Notes
- Use day-old rice: Freshly cooked rice can be too soft and sticky. Day-old rice has a firmer texture that works better for fried rice dishes.
- Choose the right type of kimchi: Look for well-fermented kimchi with a tangy, sour flavor for a more authentic taste. Ideally get one without any added sugar.
- Optional add-ins and variations: Get creative with your kimchi fried rice by incorporating different vegetables, proteins, or toppings like enoki mushrooms, tofu, or even cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Cuisine: korean
Nutrition
- Calories: 559
- Sugar: 4
- Sodium: 242
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 92
- Fiber: 3
- Protein: 15
- Cholesterol: 164