Egg Fried Rice with Kimchi



Egg Fried Rice with Kimchi combines the tangy, spicy flavors of kimchi with the comforting savoriness of fried rice. Here's how to make it:

Ingredients

  • 2 cups cooked rice (preferably day-old, chilled)
  • 2 large eggs
  • 1 cup kimchi, chopped (plus 2-3 tbsp of kimchi juice)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean red chili paste) (optional for extra spice)
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil or neutral cooking oil
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Prepare the Ingredients Chop the kimchi and onions, mince the garlic, and have your soy sauce and gochujang ready.
  2. Beat the eggs in a small bowl with a pinch of salt.
  3. Cook the Eggs Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Scramble the eggs until just set, then remove from the pan and set aside.
  4. Cook the Aromatics and Kimchi In the same pan, add a bit more oil if needed. Sauté the onion until softened, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the kimchi and gochujang (if using) and cook for 2-3 minutes until the kimchi softens and releases its flavor.
  5. Add the Rice Add the chilled rice to the pan, breaking up any clumps. Stir-fry to combine with the kimchi mixture.
  6. Season and Combine Drizzle soy sauce and sesame oil over the rice, mixing well to coat evenly. Return the scrambled eggs to the pan and stir to distribute.
  7. Finish and Serve Taste and adjust the seasoning with more soy sauce or kimchi juice if needed. Garnish with sliced green onions and sesame seeds, if desired.

Enjoy your Egg Fried Rice with Kimchi! It’s tangy, spicy, and satisfying—perfect as a quick meal or paired with a Korean-inspired side dish like pickled radish or a small bowl of miso soup. 🌶🍳

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