Ingredients
Scale
- 2 cups cooked rice (preferably chilled)
- 1 cup kimchi, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 large eggs (optional)
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat. Sauté diced onion for about 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in chopped kimchi and cook for about 5 minutes to meld flavors.
- Add chilled rice, breaking up any clumps while mixing thoroughly.
- Pour in soy sauce and sesame oil; stir well to coat the rice.
- If using eggs, push rice mixture to one side of the skillet, scramble eggs in the empty space until fully cooked, then mix into fried rice.
- Season with salt and pepper to taste; garnish with sliced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg