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Kimchi Fried Rice

Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian , Vegetarian

Ingredients

  • 1 ½ cups jasmine rice
  • 1 cup kimchi coarsely chopped and 2 tablespoons juices reserved*
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon Gochujang Korean red pepper paste
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 2 teaspoons freshly grated ginger
  • 1 (3.5-ounce) package Shiitake mushrooms sliced
  • 1 cup matchstick carrots
  • ½ bunch kale stems removed and leaves chopped
  • 4 fried eggs
  • ¼ cup nori strips
  • 2 green onions thinly sliced
  • 1 tablespoon black sesame seeds

Instructions

    Cup of Yum
  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
  3. Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
  6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Notes

  • *Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.