Description
A comforting and flavorful dish made with leftover rice and tangy kimchi, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 egg (optional)
- Salt and pepper to taste
Instructions
- Begin by heating a pan over medium-high heat and adding the fragrant sesame oil.
- Once the oil glistens, toss in the diced onion and minced garlic. Sauté until they soften and release their wonderful aromas, about 2-3 minutes.
- Add the chopped kimchi to the pan and give it a good stir. Let it cook for a few minutes.
- Pour the cooked rice into the skillet along with the soy sauce. Mix everything together, breaking up any clumps of rice.
- Keep stirring for another 3-5 minutes to get crispy bits while soaking up the flavors.
- If using an egg, create a well in the center of the fried rice and crack it in; scramble it until fully cooked, then mix it in.
- Taste your creation and season with salt and pepper as needed. Garnish with green onions and serve hot.
Notes
Use day-old rice for the best texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg