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Kimchi Fried Rice

yield: 2 servingsprep time: 5 minscook time: 20 mins
Gluten Free
recipe-image

DESCRIPTION

INGREDIENTS

  • 400g cooked short grain rice
  • 100g fried tofu puffs
  • 1/2 small onion
  • 1 clove garlic
  • 150g kimchi
  • 2 tbsp kimchi liquid
  • 1 tbsp dark soy sauce
  • 2 tsp sesame oil
  • 1 tbsp butter
  • 1 spring onion

Toppings

  • 2 eggs (optional)
  • 1 tbsp sesame seeds
  • 1 tbsp chopped spring onion
  • 1/2 sheet seaweed, cut into strips

INSTRUCTIONS

  1. Finely mince garlic, chop spring onion, small dice onion and medium dice kimchi.
  2. Heat up a large nonstick skillet over medium-low heat and melt butter in it.
  3. Add onion and garlic, and stir fry for about 3 minutes.
  4. Add kimchi and stir fry for about 2 minutes.
  5. Add fried tofu puffs, kimchi liquid and dark soy sauce. Stir fry for about 2 minutes.
  6. Add rice, breaking it up using your spatula. Stir fry for about 2 minutes.
  7. Drizzle in sesame oil and add chopped spring onion, and stir fry for about 5 minutes until rice starts to brown lightly. Taste and adjust seasoning as needed. Then remove from heat and set aside.
  8. In a small nonstick pan, fry the eggs sunny side up.
  9. Transfer rice to serving bowls and top with fried eggs, seaweed strips and sesame seeds. Enjoy!

NOTES

  • The beauty of fried rice is that it is very versatile and a great way to use up any leftovers from day-old rice to vegetables or meat! Feel free to substitute the tofu puffs with your favorite protein or add vegetables such as green peas or carrots.
  • It's best to use day-old rice for this recipe.
  • To make this dish vegan-friendly, substitute butter with oil, use a vegan kimchi (regular kimchi has fish sauce and shrimp in it) and omit the eggs.
  • If you want to make this spicier, you can add 1 tbsp gochujang (Korean chili paste) after adding the kimchi.

© Chloe Ting Recipes – https://chloeting.com/recipes/kimchi-fried-rice