Kimchi Fried Rice

Ingredients

• 1 tbsp Coconut oil
• 1 Onion (small, finely diced)
• 1 clove Garlic (minced)
• 1 tsp Fresh ginger (minced)
• 2 tbsp Gochujang
• 250 g Kimchi
• 1 tsp Tamari
• 0.25 tsp Toasted sesame oil
• 3 cups Steamed rice (long-grain preferred; source also notes 1 cup/200 g before cooking)
• 60 ml Kimchi juice (strained from the kimchi)
• 1 tbsp Toasted sesame seeds (toast in a dry pan for garnish)
• 1 Spring onion (finely sliced; cut on a bias in the transcript)
• 2 Eggs (poached or fried)
• Nori (shredded, for topping; amount not specified)
• Fermented hot sauce (optional, served on the side; amount not specified)
• Salt (to taste)

Steps

1. 1

   Cook the rice according to the packet instructions. The source specifies 3 cups steamed rice and notes that this is about 1 cup (200 g) before cooking.

2. 2

   Strain the kimchi through a sieve, reserving 60 ml (1/4 cup) of its juice. Roughly chop the drained kimchi.

3. 3

   Toast the sesame seeds in a dry pan for the garnish, then set them aside.

4. 4

   Heat the coconut oil in a pan over medium heat.

5. 5

   Add the diced onion, minced garlic, and minced ginger. Cook for 3 minutes, until the onion is translucent.

6. 6

   Add the gochujang and cook for 2 minutes.

7. 7

   Add the chopped kimchi, tamari, and toasted sesame oil. Cook for 3 minutes.

8. 8

   Add the cooked rice and stir it into the kimchi mixture.

9. 9

   Pour in the reserved kimchi juice to deglaze the pan, scraping the bottom as needed. Season to taste with salt.

10. 10

    Cook two eggs, fried or poached, while the rice finishes, as described in the source.

11. 11

    Transfer the rice to two plates. Top each serving with an egg, shredded nori, spring onion, and toasted sesame seeds. Serve with fermented hot sauce on the side if desired.

Notes

The written recipe does not specify how long to cook the rice after adding it or give a cooking time for the eggs. The transcript additionally mentions seasoning to taste, shredded nori, and optional fermented hot sauce.

Nutrition per serving

• main
• dinner
• vegetarian
• gluten-free if using gluten-free tamari and gochujang
• stovetop
• fried rice
• Korean-inspired