Kimchi Fried Rice Recipe
Sauté kimchi and onion, then flavor with butter, garlic, and soy sauce. Add cooked meat and rice, mixing with butter. Serve topped with a fried egg. Optional: if using bacon, sauté separately, omitting vegetable oil.
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Servings: 4 people
Calories: 187kcal
Cost: $35
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Equipment
Ingredients
- 1/3 cup thinly sliced beef, SPAM, pork, bacon, or ham
- 1 cup kimchi, drained and chopped (preferably made with napa cabbage)
- 1/2 sweet onion, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon butter, divided
- 1 tablespoon finely chopped garlic
- 1 tablespoon soy sauce
- 3 cups cooked rice
- Salt
- 4 fried eggs
Instructions
- If using American bacon, sauté briefly in a large, dry skillet and omit the vegetable oil from the next step. If using any other meat, start with step 2.
- Stir-fry the kimchi and onion in the vegetable oil in a large skillet over medium heat for 2 minutes.
- When the vegetables begin to look transparent, add 1⁄2 tablespoon of the butter along with the garlic and soy sauce and stir-fry for 2 to 3 minutes.
- Add the meat, and continue to stir-fry until cooked through. Turn the heat off but leave the pan on the burner.
- Add the rice and the remaining 1⁄2 tablespoon butter, and mix well to combine. Taste, and add salt if needed.
- Serve topped with a fried egg on top of each serving.
Notes
SUBSTITUTION TIP: Omit the meat if you are making a vegetarian version.
SUBSTITUTION TIP: If you like a “wetter” version, add 1 or 2 tablespoons of gochujang. You can also reserve a few tablespoons of kimchi juice and add it to the mixture.
SUBSTITUTION TIP: If you like a “wetter” version, add 1 or 2 tablespoons of gochujang. You can also reserve a few tablespoons of kimchi juice and add it to the mixture.
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 253mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Calcium: 13mg | Iron: 0.3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.