Kimchi Fried Rice
Korean-style kimchi fried rice with vegetables and gochujang for an amazingly flavorful side dish.
Servings: 4 servings
Calories: 289kcal
Ingredients
- 1 cup short grain white rice cooked (about 3.5 cups cooked)
- 2 Tbsp avocado oil
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 large carrot peeled and chopped into small pieces
- 2/3 cup peas I use frozen
- 2 Tbsp liquid aminos
- 2 tsp to 2 Tbsp gochujang to taste*
- 1/2 cup kimchi
For Serving:
- 2 to 4 eggs fried
- 1 stalk green onion chopped
- 1 tsp sesame seeds
Instructions
- Begin by cooking 1 cup of white rice according to package instructions. I always soak my rice before using it, but if you’re in a hurry, just get straight to the cooking.
- While the rice is cooking, heat the avocado oil in a large skillet or wok. Add the yellow onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic, carrot and peas and cook another 2 to 3 minutes, until garlic is very fragrant.
- Stir in the cooked white rice and add the remaining liquid aminos (or soy sauce), gochujang sauce, and chopped kimchi. Continue cooking, stirring regularly, until piping hot and rice begins to stick to the pan or become golden-brown.
- Serve fried rice with fried eggs, chopped green onion, and sesame seeds.
Notes
*You can replace gochujang with 2 tablespoons of your favorite BBQ sauce.
Nutrition
Serving: 1of 4 | Calories: 289kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Fiber: 2g | Sugar: 3g