Kimchi Fried Rice is a delicious Korean recipe made in just 15 minutes, serve as a vegetarian entree, or as a side dish with Korean BBQ Short Ribs!
Last week, I shared a recipe for melt-in-your-mouth Korean BBQ Short Ribs, in which I mentioned serving the short ribs with Kimchi Fried Rice, and here it is, the rice dish perfect for serving with your favorite Korean BBQ recipe!
My boyfriend is a huge fan of kimchi and I’m a huge fan of fried rice, so I decided to combine the two to make a delicious dish to accompany our short ribs.
The dish turned out so delicious, I decided to make it again for lunch the next day and share it on the blog!
I love fried rice because it’s a tasty way to use leftover rice, it’s quick and easy, and this recipe, when served by itself, is healthy, vegan and gluten free!
- 1 tbsp sesame oil
- 1 cup diced onions
- 1 cup kimchi (roughly chopped)
- 2 cloves garlic (minced)
- 2 tbsp kimchi juice
- 3 cups cooked white rice*
- ¼ cup soy sauce
- 1 tsp fresh ginger (grated) or ½ tsp ground ginger
- 2 tbsp chili paste
- Top with sesame seeds & diced green onions (optional)
*If you don’t already have cooked rice available, be sure you start by cooking the rice.
Add the sesame oil to a large skillet over medium high heat.
Add the onions and kimchi, cook for 3-4 minutes, add the garlic and cook for an additional minute.
Add the kimchi juice and bring to a simmer. Add the white rice, cook 1-2 minutes. Add the soy sauce, ginger and chili paste. Toss to combine, cook for an additional 3-4 minutes.
Top with sesame seeds and diced green onions if you would like.
Wham-bam, a new Korean favorite, kimchi fried rice is on the table in under 15 minutes!
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