Kimchi Fried Rice

Kimchi Fried Rice is a delicious and hearty Korean dish that transforms leftover rice and pungent kimchi into a flavorful meal. This vegetarian version is packed with vegetables and can be customized with your choice of toppings for extra texture. Perfect for a quick dinner, it's both satisfying and nutritious!

25 min total Base: 4 servings 350 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Cooked rice, Kimchi, Vegetable oil, Green onions, Carrot, Peas, Soy sauce, Sesame oil, Sesame seeds — quantities stay the same regardless of serving count.

Cooked rice

4 cups(fixed)

Kimchi

1 cup(fixed)

Vegetable oil

2 tablespoons(fixed)

Green onions

4 stalks(fixed)

Carrot

1 medium(fixed)

Peas

1 cup(fixed)

Soy sauce

3 tablespoons(fixed)

Sesame oil

1 teaspoon(fixed)

Sesame seeds

1 tablespoon(fixed)

Salt

1 teaspoon

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the diced carrot and cook for about 2-3 minutes, until they start to soften.

Stir in the kimchi and cook for another 2-3 minutes, allowing its flavors to integrate with the carrots.

Add the cooked rice to the skillet, breaking any clumps, and mix everything thoroughly. Cook for about 5-7 minutes, stirring occasionally.

Pour in the soy sauce and sprinkle the peas and chopped green onions into the rice, cooking for another 2-3 minutes until heated through. Drizzle with sesame oil and sprinkle sesame seeds before serving.

💡 Chef's Tip

For extra flavor, use gochujang (Korean chili paste) or sesame oil when frying the rice. You can also add an egg on top for additional protein if desired.

Reviews & Ratings

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!