Kimchi fried rice 🍚

Ingredients

• 1 cup Kimchi (coarsely chopped)
• 2 stalks Spring Onions (white and green parts sliced thinly)
• 2 cups Cooked Rice (cold, day‑old rice works best)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 sheet Nori Sheets (toasted and shredded)
• 1 teaspoon Sesame Seeds (toasted)
• 2 large Eggs (fried sunny‑side‑up)

Instructions

1. Prepare Ingredients

   Chop the kimchi into bite‑size pieces and slice the spring onions thinly, separating white and green parts.

   Time: PT5M

2. Heat the Wok

   Place the wok over high heat until it begins to smoke, then add 1 tablespoon of vegetable oil.

   Time: PT2M

   Temperature: high

3. Stir‑Fry the Rice

   Add the cold cooked rice to the wok, breaking up any clumps. Stir‑fry for 2–3 minutes until the rice is heated through and slightly crisp.

   Time: PT3M

   Temperature: high

4. Add Spring Onions

   Stir in the sliced spring onion whites (green parts can be added later). If the wok looks dry, drizzle an extra teaspoon of oil.

   Time: PT2M

   Temperature: high

5. Incorporate Kimchi

   Add the chopped kimchi and its juice to the wok. Stir‑fry for another 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: high

6. Season

   Pour in the soy sauce and drizzle the sesame oil. Toss everything together for 1 minute to coat the rice evenly.

   Time: PT1M

   Temperature: high

7. Garnish Base

   Transfer the fried rice to a serving plate. Sprinkle toasted nori strips and toasted sesame seeds over the top.

   Time: PT1M

8. Fry the Egg

   In a clean pan or the same wok, add a little oil and fry the eggs sunny‑side‑up until the whites are set but the yolk remains runny.

   Time: PT3M

   Temperature: medium-high

9. Serve

   Place a fried egg on top of each serving of kimchi fried rice. Serve immediately and enjoy.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

14 g

Carbohydrates

58 g

Fat

22 g

Fiber

4 g