Kimchi Egg Fried Rice
80% authentic · Korean-inspired
A flavorful and slightly spicy twist on classic egg fried rice, incorporating the tangy fermented goodness of kimchi.
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Ingredients
- Cooked rice3 cups
- Eggs2 large
- Kimchi1/2 cup, chopped
- Kimchi juice1 tablespoon
- Vegetable oil2 tablespoons
- Soy sauce1 tablespoon
- Sesame oil1 teaspoon
- Green onions2 stalks, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Whisk eggs with a pinch of salt and pepper. Scramble in a lightly oiled wok or skillet until just cooked. Remove and set aside.
- 2
Add remaining vegetable oil to the wok over medium-high heat. Add chopped kimchi and stir-fry for 2-3 minutes until slightly softened and fragrant.
- 3
Add the cooked rice to the wok. Break up any clumps and stir-fry for 3-5 minutes until heated through.
- 4
Add kimchi juice, soy sauce, and sesame oil. Stir well to combine.
- 5
Add the scrambled eggs and most of the chopped green onions. Mix everything together.
- 6
Season with salt and pepper to taste. Garnish with remaining green onions.
- 7
Serve hot.
