- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1131
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 181 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 279 mg
- Sodium
- 2096 mg
Cousins, if you’re not familiar with kimchi, it’s a Korean fermented cabbage that comes in different degrees of spiciness. It adds great flavor and a little funk to any dish and is delicious just enjoyed by itself. My version of kimchi fried rice is full of warm spice and flavorful aromatics that will have you coming back for seconds.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1131
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 181 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 279 mg
- Sodium
- 2096 mg
Ingredients
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Directions
- To a large nonstick skillet, add the canola oil and heat over medium-high heat until glistening. Add the onion, ginger and frozen vegetables. Toss together and cook for about 2 minutes, then add the kimchi, garlic and chile. Cook together until the vegetables start to soften, another 2 to 3 minutes. Move the contents of the skillet to one side, and in the other side, crack and scramble 2 of the eggs. Incorporate the scrambled eggs into the rest of the vegetable mixture.
- Add the rice, soy sauce, sambal, sesame oil and salt.
- In a small nonstick skillet, cook the remaining egg sunny-side up.
- Add the egg to the top of the rice and garnish with the scallions and sesame seeds. Drizzle with sriracha, if using.
