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Kimchi Fried Rice Recipe Ingredients

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Kimchi Fried Rice • Just One Cookbook
Kimchi Fried Rice • Just One Cookbook from www.justonecookbook.com

Description

Kimchi fried rice is a popular Korean dish that is both spicy and flavorful. It is a versatile dish that can be made with leftover rice and ingredients that you have on hand. This dish makes for a quick and easy meal that can be enjoyed any time of the day.

Prep Time

The prep time for this dish is about 10 minutes. This includes chopping up the vegetables and preparing the ingredients.

Cook Time

The cook time for this dish is about 15 minutes. This includes frying the rice and vegetables and mixing in the other ingredients.

Ingredients

The ingredients for this dish are as follows:
  • 2 cups of cooked rice
  • 1 cup of kimchi
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped bell pepper
  • 2 cloves of garlic, minced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of gochujang (Korean chili paste)
  • 1 teaspoon of sugar
  • 2 eggs

Equipment

The equipment needed for this dish are as follows:
  • Large non-stick skillet
  • Cutting board
  • Knife
  • Spatula

Method

1. Heat the vegetable oil in a large non-stick skillet over medium-high heat. 2. Add the onion, carrots, bell pepper, and garlic to the skillet and sauté for 3-5 minutes until the vegetables are tender. 3. Add the kimchi to the skillet and sauté for another 2-3 minutes. 4. Add the cooked rice to the skillet and stir to combine with the vegetables and kimchi. 5. In a small bowl, whisk together the soy sauce, sesame oil, gochujang, and sugar. 6. Add the sauce to the skillet and stir to coat the rice and vegetables evenly. 7. Make a well in the center of the skillet and crack the eggs into the well. 8. Cover the skillet and let the eggs cook for 2-3 minutes until the yolks are set. 9. Using a spatula, gently stir the eggs into the rice mixture. 10. Serve hot and enjoy!

Notes

This dish can be made with any type of rice, but it is best to use cold leftover rice as it will not clump together when fried. If you do not have kimchi, you can substitute with sauerkraut or pickled vegetables. This dish can be made vegetarian by omitting the eggs and using vegetable broth in place of the chicken broth.

Nutrition Info

This dish serves 2-4 people and contains approximately:
  • Calories: 473
  • Protein: 13g
  • Fat: 20g
  • Carbohydrates: 62g
  • Fiber: 4g
  • Sugar: 9g
  • Sodium: 1626mg

Recipe Tips

To make this dish extra spicy, add more gochujang or red pepper flakes. You can also top the dish with sliced green onions, sesame seeds, or a fried egg for extra flavor and texture. This dish can be made in advance and stored in the refrigerator for up to 3 days. To reheat, simply microwave or reheat in a skillet with a little bit of oil.

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