Kimchi Rice

Lalaine

Make this delicious kimchi rice in the comfort of your own home in less than 20 minutes! Perfect go-to meal for busy weeknights!

5 from 1 vote

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Prep Time 5

Cook Time 15

Course Main Course, Side Dish

Cuisine Korean

Servings servings

Calories 1599 kcal

Ingredients

1 cup kimchi, drained and sliced into strips
2 tablespoons butter
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1/2 cup ham, diced
4 cups cooked short-grain rice, cold
1/2 cup kimchi juice
2 tablespoons green onions, chopped
salt and pepper to taste
1 tablespoon canola oil
1 piece egg

Instructions

Strain kimchi in a separate bowl, reserving 1/2 cup kimchi juice. Cut kimchi into strips. Set aside.
In a pan over medium heat, add butter. Add kimchi and cook until softened.
Add onions and garlic. Cook until softened.
Add ham. Stir to combine.
Add rice. Stir to combine.
Add kimchi juice. Stir until rice is fully coated with sauce.
Add green onions. Cook for 1 to 2 minutes.
Season with salt and pepper to taste. Remove from heat.
In a small pan over medium heat, heat canola oil. Add egg. Sprinkle it with salt and pepper.
Cook sunny side up, with the white part set and the yolks runny.
Transfer kimchi fried rice on a plate. Top with fried egg and garnish with green nori sheets, and sprinkle with black sesame seeds.

Video

Notes

You can add gochujang (fermented chili paste) or gochugaru (Korean chili pepper flakes) to kick up the heat.
If you do not like sunny-side or over-easy, you can scramble the egg and toss it in the rice.

Nutrition

Calories: 1599kcalCarbohydrates: 230gProtein: 42gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 267mgSodium: 1653mgPotassium: 853mgFiber: 4gSugar: 6gVitamin A: 1167IUVitamin C: 12mgCalcium: 126mgIron: 16mg

Keyword kimchi bokkeumbap, Kimchi Rice