Description
Dive into the vibrant world of Korean cuisine with this tantalizing Kimchi Fried Rice. It’s a perfect blend of spicy, savory, and slightly tangy flavors, thanks to the combination of Napa cabbage kimchi and a unique blend of Korean seasonings. This dish not only satisfies your taste buds but also offers a comforting warmth, ideal for any meal of the day.
Ingredients
4 medium scallions
1 cup drained Napa cabbage kimchi
1 tablespoon mayonnaise
1 tablespoon kimchi brine
1 tablespoon granulated sugar
1 tablespoon coarse gochugaru (Korean pepper flakes)
1 tablespoon plus 1 1/2 teaspoons soy sauce
2 tablespoons unsalted butter
2 cups cold cooked white rice
1 tablespoon toasted sesame oil
1/4 teaspoon kosher salt, plus more as needed
1 tablespoon neutral oil, such as canola or vegetable
2 large eggs
Toasted sesame seeds, for garnish
Instructions
Thinly slice the scallions, reserving about 1 tablespoon of the dark green parts for garnish. Finely chop the kimchi.
Combine mayonnaise, kimchi brine, sugar, gochugaru, and soy sauce in a bowl.
Melt butter in a wok over medium-high heat. Sauté scallions until fragrant. Add kimchi and sauté until soft.
Mix in the mayonnaise mixture and cook until absorbed. Add rice, breaking clumps, and stir-fry until combined.
Season with sesame oil and salt. Adjust seasoning if necessary.
In another pan, heat neutral oil and fry eggs until whites are set but yolks are runny.
Serve rice topped with a fried egg and garnished with scallions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450