Kimchi Fried Rice recipe

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2 scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Nutrition Info

247.4 calories
carbohydrate: 29 g
cholesterol: 17.1 mg
fat: 12.1 g
fiber: 2.1 g
protein: 6.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 845.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi, cook for 1 more minute. Season with garlic powder.

  2. Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

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