Kimchi Fried Rice
Bright, tangy kimchi and toasty sesame oil transform leftover rice into a quick, satisfying one-pan meal. A fried egg and scallions finish it with silk and freshness for an easy, deeply flavored dinner.
4 cup cooked rice, day-old, chilled if possible
1 ½ cup kimchi, coarsely chopped
2 tbsp kimchi juice
2 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp unsalted butter
½ cup yellow onion, finely chopped
2 clove garlic, minced
1 tbsp gochujang, optional
1 tbsp soy sauce
1 tsp sugar
2 eggs
2 stalk green onion, thinly sliced
1 tbsp sesame seeds, toasted
¼ tsp salt
Pinch black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Naengmyeon (Cold Noodles)
Chilled buckwheat noodles swim in a clear, savory beef broth brightened with vinegar and a touch of mustard—crisp cucumber and sweet pear add snap and balance. The soup is bracingly cold and refreshingly layered, perfect for warm days or when you want a clean, intensely flavored bowl.
Ojingeo Bokkeum (Spicy Squid)
Quick, bright, and fiery stir-fried squid tossed with crisp vegetables and a glossy gochujang glaze. The dish balances heat, sweetness, and a hint of tang so each bite is lively and satisfying.
Ttukbaegi Gyeran Jjim (Steamed Eggs)
Velvety steamed Korean eggs finished with fragrant sesame oil and scallions — light, silken, and comforting in every spoonful.