Easy Kimchi Fried Rice Recipe

Ingredients

• 1 cup Kimchi (fermented Korean cabbage, roughly chopped)
• 0.25 cup Kimchi Juice (liquid strained from the kimchi jar)
• 2 cups Cooked Rice (preferably day‑old and chilled)
• 2 stalks Green Onion (white and green parts sliced; reserve some green tops for garnish)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 teaspoon Toasted Sesame Oil (for finishing, adds nutty aroma)
• 0.5 tablespoon White Sesame Seeds (toasted)
• to taste Salt (sea salt preferred)

Instructions

1. Prep Kimchi and Green Onion

   Roughly chop the kimchi into bite‑size pieces and slice the green onion thinly, separating the white parts from the green tops for later garnish.

   Time: PT4M

2. Measure Kimchi Juice

   Strain about a quarter cup of kimchi juice into a small bowl; set aside.

   Time: PT1M

3. Heat Oil

   Place the skillet over medium‑high heat, add the olive oil, and let it shimmer.

   Time: PT1M

   Temperature: medium-high

4. Sauté Kimchi

   Add the chopped kimchi to the hot oil and stir‑fry for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium-high

5. Add Rice, Green Onion, and Kimchi Juice

   Add the white parts of the green onion, the cold cooked rice, and the measured kimchi juice. Stir‑fry for 5 minutes, breaking up any clumps, until the rice is heated through and has absorbed the flavors.

   Time: PT5M

   Temperature: medium-high

6. Finish with Sesame Oil and Salt

   Drizzle the toasted sesame oil over the rice, sprinkle salt to taste, and toss for another 30 seconds.

   Time: PT30S

7. Plate and Garnish

   Transfer the fried rice to a serving plate, garnish with the reserved green onion tops and toasted white sesame seeds.

   Time: PT1M

Nutrition Facts

Calories

370

Protein

10 g

Carbohydrates

85 g

Fat

21 g

Fiber

4 g