Kimchi Fried Rice – Kimchi Bokkeumbap
Kimchi fried rice (김치) is a classic Korean meal you can make at home in just 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 sides 1x
- Category: Rice
- Method: Stir frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon oil such as peanut oil, vegetable oil, or grapeseed oil
- 1/2 cup kimchi, chopped, with its juices
- 1/2 cup kale or other greens such as spinach, chopped (optional)
- 1 1/2 cup cooked Japanese rice (preferably short grain)
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon Korean pepper flakes (gochugaru)
- 1 teaspoon sesame oil
- 1 large egg (optional)
Instructions
- In a pan over medium high heat, add oil and when the oil is hot, add kimchi.
- Cook for 3 minutes until kimchi is soft and add kale, rice and water.
- Toss, cover and cook for 2-3 minutes, until kale has soften. Stir in soy sauce, rice vinegar, Korean pepper flakes, sesame oil and cook for 2 minutes.
- Transfer to a bowl and serve topped with a fried egg.
Notes
This kimchi fried rice recipe will keep refrigerated for up to 1 week.
Nutrition
- Serving Size:
- Calories: 145
- Sugar: 0.7 g
- Sodium: 339.6 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 22.1 g
- Fiber: 0.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: recipe, vegetarian, stir fry, Asian, side dish, main
Find it online: https://pickledplum.com/kimchi-fried-rice-recipe/
