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Kimchi Fried Rice

Kimchi Fried Rice is a delicious Korean dish, that's easy to make in 15 minutes. This recipe is vegan, gluten free & can be served as a side dish or entree!
Servings: 4 people
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Whitney Bond
Course: Main Course, Side Dish
Cuisine: Chinese, Korean

Ingredients

  • 1 tbsp sesame oil
  • 1 cup onions, diced
  • 1 cup kimchi, roughly chopped
  • 2 cloves garlic, minced
  • 2 tbsp kimchi juice
  • 3 cups cooked white rice, If you don’t already have cooked rice available, be sure you start by cooking the rice.
  • ¼ cup soy sauce, Tamari for gluten free
  • 1 tsp fresh ginger, grated or ½ tsp ground ginger
  • 2 tbsp chili paste

Optional Toppings

  • sesame seeds
  • green onions, diced

Instructions

  • 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.

Notes

  • Add-on options:
    • Top it with fried eggs. Fry eggs sunny side up in a separate skillet from the fried rice. Serve the eggs on top of the fried rice after plating it.
    • Add shrimp. Cooked shrimp can be added at the end. Or raw shrimp can be added with the veggies to cook in the skillet before adding the rice.
    • Add pork belly. Pork belly is a common ingredient found in kimchi fried rice. Add uncooked diced pork belly with the veggies to cook in the skillet before adding the rice. Or Add cooked diced pork belly at the end of cooking the fried rice.
  • Vegan: To make this recipe vegan, make sure the kimchi used is labeled vegan.
  • Gluten free: This recipe is gluten free when tamari or gluten free soy sauce is used.

Nutrition Facts

Serving 2servingCalories 221kcal (11%)Carbohydrates 40g (13%)Protein 5g (10%)Fat 3g (5%)Sodium 814mg (34%)Potassium 162mg (5%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 15mgVitamin C 4.8mg (6%)Calcium 27mg (3%)Iron 0.7mg (4%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!