Buttery kimchi fried rice

Based on 10 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g short grain rice (cooked)
150 g kimchi
2½ tbsp butter
onion
2 cloves garlic
10 g ginger
scallion
eggs
3 tsp gochujang
2 tsp light soy sauce
1 tsp toasted sesame oil
salt
vegetable oil (for frying)
sesame seed (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • nonstick pan
  • spatula
  • frying pan

Nutrition per serving

Cal
617
Protein
15 g
Fat
30 g
Carb
72 g
  • Step 1/4

    Finely slice onion. Mince garlic and ginger. Slice kimchi into large strips, if using whole leaves. Finely slice scallion for serving.
    • onion
    • 2 cloves garlic
    • 10 g ginger
    • 150 g kimchi
    • scallion
    • cutting board
    • knife

    Finely slice onion. Mince garlic and ginger. Slice kimchi into large strips, if using whole leaves. Finely slice scallion for serving.

  • Step 2/4

    Add butter to a large, non-stick frying pan, set over medium-low heat, and let melt. Once melted, add onion, garlic, and ginger and fry gently, approx. 5 min., until soft.
    • 2½ tbsp butter
    • nonstick pan
    • spatula

    Add butter to a large, non-stick frying pan, set over medium-low heat, and let melt. Once melted, add onion, garlic, and ginger and fry gently, approx. 5 min., until soft.

  • Step 3/4

    In the meantime, heat vegetable oil in another frying pan over medium heat. Crack in the eggs and season eggs with salt to taste. Continue frying until whites crisp on the edges and yolk is just set but runny in the center, or according to your preference.
    • vegetable oil (for frying)
    • eggs
    • salt
    • frying pan

    In the meantime, heat vegetable oil in another frying pan over medium heat. Crack in the eggs and season eggs with salt to taste. Continue frying until whites crisp on the edges and yolk is just set but runny in the center, or according to your preference.

  • Step 4/4

    Add ¾ of the kimchi, plus a little of its juice to the pan with the onion, garlic, and ginger. Toss everything well to warm through. Next, add gochujang and stir until incorporated. Add the cooked rice, increase the heat to medium-high, and toss well to break up the rice. Add soy sauce and toasted sesame oil and toss well again. Serve kimchi fried rice family-style, straight from the pan, with the two eggs on top, remaining kimchi, scallions, and sesame seeds, if desired. Enjoy!
    • 150 g kimchi
    • 3 tsp gochujang
    • 400 g short grain rice (cooked)
    • 2 tsp light soy sauce
    • 1 tsp toasted sesame oil
    • sesame seed (for garnish)

    Add ¾ of the kimchi, plus a little of its juice to the pan with the onion, garlic, and ginger. Toss everything well to warm through. Next, add gochujang and stir until incorporated. Add the cooked rice, increase the heat to medium-high, and toss well to break up the rice. Add soy sauce and toasted sesame oil and toss well again. Serve kimchi fried rice family-style, straight from the pan, with the two eggs on top, remaining kimchi, scallions, and sesame seeds, if desired. Enjoy!

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