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Kimchi Fried Rice

Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a great use for leftovers, too. You can freeze this recipe for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 cups

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 small onion, chopped
  • 1 cup kimchi, coarsely chopped
  • 1/2 cup matchstick carrots
  • 1/4 cup kimchi juice
  • 1 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 cups leftover short grain rice
  • 2 green onions, thinly sliced
  • 3 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 4 large eggs
  • Optional toppings: sliced nori, green onions and black sesame seeds

Directions

  • In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently.
  • In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with seaweed, sesame seeds and green onions.
Nutrition Facts
1 cup fried rice with 1 egg: 331 calories, 14g fat (2g saturated fat), 186mg cholesterol, 546mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 11g protein.

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