Kimchi fried rice

Name: Kimchi fried rice
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 160 g Dry rice; 180 g Cabbage kimchi with fish seasoning; 100 g Egg, without shell; 40 g Spring onion; 20 g Gochujang; 10 g Soy sauce; 8 g Sesame oil; 15 g Rapeseed oil; 6 g Sesame seeds; 2 g Dried nori seaweed

A quick rice skillet with tangy kimchi, egg and sesame.

Estimated total time: 30 minutes2 portionsAbout 540 kcal per portion

Kimchi fried rice topped with a fried egg and sliced green onion — Photo: Sharon Ang · CC0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 2 portions

160 g Dry rice
180 g Cabbage kimchi with fish seasoning
100 g Egg, without shell
40 g Spring onion
20 g Gochujang
10 g Soy sauce
8 g Sesame oil
15 g Rapeseed oil
6 g Sesame seeds
2 g Dried nori seaweed

Method

Cook rice according to the packet, spread on a plate to let steam escape and use promptly. Chop kimchi and spring onion.
Heat 10 g neutral oil in a wok. Stir-fry kimchi and white spring-onion parts for 3 minutes.
Add rice, gochujang and soy sauce. Stir-fry for 4–5 minutes until piping hot, then stir in sesame oil.
Fry eggs in remaining oil until set. Serve over the rice with spring-onion greens, sesame and shredded nori.

The kimchi used here contains fish/shrimp seasoning. Use verified vegan kimchi and omit egg for a plant-based version, recalculating accordingly.

김치볶음밥

Allergens and ingredient checks

Listed allergens: crustaceans, eggs, fish, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Kimchi fried rice

Adjust portions & add to shopping list