Korean Kimchi Fried Rice with Scallions and Egg
International & Regional Cuisines
This Korean Kimchi Fried Rice is a delicious and spicy twist on traditional fried rice. The kimchi adds a tangy and flavorful kick, while scallions and egg add a pop of color and texture.
Ingredients
- 2 cups cooked white rice, chilled
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 4 scallions, sliced
- 2 cloves garlic, minced
- 1 teaspoon gochujang (Korean red pepper paste)
- 2 large eggs
- Salt and pepper, to taste
Instructions
In a small bowl, whisk together the kimchi juice, soy sauce, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the sliced scallions and minced garlic to the skillet and stir-fry for 1-2 minutes, or until fragrant.
Add the chopped kimchi and gochujang to the skillet and stir-fry for another 2-3 minutes, or until the kimchi is slightly caramelized.
Add the chilled cooked rice to the skillet and stir-fry for 3-5 minutes, or until the rice is heated through and slightly crispy.
Pour the kimchi juice mixture over the rice and stir-fry for another 1-2 minutes, or until the liquid has been absorbed.
Push the rice to one side of the skillet and crack the eggs onto the other side.
Scramble the eggs until fully cooked, then mix them into the rice.
Season with salt and pepper to taste.
Serve the Korean Kimchi Fried Rice hot, garnished with additional sliced scallions, if desired.
This Korean Kimchi Fried Rice is a delicious and spicy twist on traditional fried rice. The kimchi adds a tangy and flavorful kick, while scallions and egg add a pop of color and texture.
