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–+ servings
Kimchi Fried Rice

Savory Kimchi Fried Rice: A Quick and Tasty Weeknight Fix

This Kimchi Fried Rice is a quick and easy weeknight meal that's both vegan and budget-friendly, perfect for using leftover rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Cooking Oil Use high smoke point oils like peanut or sunflower.
  • 1 cup Kimchi Older, sour kimchi for best flavor.
  • 1 tablespoon Gochujang Adjust to taste.
  • 2 cups Cold Cooked Rice Day-old rice is ideal.
  • 1/2 teaspoon Black Pepper Adjust according to spice preference.
  • 1 teaspoon Sugar Adds sweetness.
  • 1 teaspoon Sesame Oil Drizzle at the end for flavor.
  • 2 tablespoons Scallions Optional garnish.

Equipment

  • Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Heat a large skillet or wok over medium heat for about 2 minutes.
  2. Drizzle in cooking oil and let it shimmer.
  3. Add chopped kimchi and stir-fry for 3-5 minutes.
  4. Mix in gochujang, black pepper, and sugar.
  5. Introduce cold, cooked rice and stir for 4-6 minutes.
  6. Remove from heat and drizzle sesame oil.
  7. Add chopped scallions before serving.
  8. Serve warm and enjoy.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use day-old rice for better texture. Adjust gochujang according to heat preference. Store in an airtight container for up to 3 days in the fridge.

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