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Author:
Kevin Curry
Kimchi Fried Rice Recipe
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Kimchi Fried Rice Recipe
Ingredients for 4 hearty servings
Substitution
Note
- 1 1/4 lb pork sirloin, cut into 1/2-inch pieces (SUB: chicken, tofu, beef)
- 1 egg
- 2 tablespoons sesame oil
- 1/2 cup diced onion
- 1 1/2 tablespoons fresh ginger
- 1 1/2 cups napa cabbage Kimchi, chopped into small pieces
- 3 cups cooked (long grain) brown rice (TIP: use day-old rice)
- 2 tablespoons juice from Kimchi
- 1 tablespoon Gochujang (or Sriracha)
- 1 tablespoon fresh garlic
- low sodium soy sauce to taste
- Garnish
- fried egg
- nori strips
- sesame seeds
- red pepper flakes
Steps
Step 1
Set a nonstick wok or skillet on high heat. Once hot, spray with a little avocado oil, then add pork. Cook until the outside edges are seared and the meat is cooked through, about 4 to 6 minutes. Then remove from the skillet.
Step 2
Add an egg to the skillet and chop it up and scramble it. Then remove from the skillet.
Step 3
Reduce the heat to medium, then add oil, onions and ginger. Cook and caramelize the onion for 2 – 3 minutes until fragrant and the onion has turned brown and translucent.
Step 4
Increase the heat to HIGH, then add Kimchi and mix everything together. Cook for 1 – 2 minutes, then add the rice and cook for 1 – 2 minutes, ensuring that every grain is toasted and the Kimchi is well integrated into the rice. Fold in the fresh garlic, cooked pork and egg. Add Kimchi liquid, Gochujang and a little bit of soy sauce. Ensure everything is well mixed.
Step 5
Remove from the heat and enjoy! For each portion, add a bit garnish – I highly recommend a fried egg!
Kimchi Fried Rice Recipe
Kevin Curry
INGREDIENTS
- 1 1/4 lb pork sirloin, cut into 1/2-inch pieces (SUB: chicken, tofu, beef)
- 1 egg
- 2 tablespoons sesame oil
- 1/2 cup diced onion
- 1 1/2 tablespoons fresh ginger
- 1 1/2 cups napa cabbage Kimchi, chopped into small pieces
- 3 cups cooked (long grain) brown rice (TIP: use day-old rice)
- 2 tablespoons juice from Kimchi
- 1 tablespoon Gochujang (or Sriracha)
- 1 tablespoon fresh garlic
- low sodium soy sauce to taste
- Garnish
- fried egg
- nori strips
- sesame seeds
- red pepper flakes
INSTRUCTIONS
-
Set a nonstick wok or skillet on high heat. Once hot, spray with a little avocado oil, then add pork. Cook until the outside edges are seared and the meat is cooked through, about 4 to 6 minutes. Then remove from the skillet.
-
Add an egg to the skillet and chop it up and scramble it. Then remove from the skillet.
-
Reduce the heat to medium, then add oil, onions and ginger. Cook and caramelize the onion for 2 – 3 minutes until fragrant and the onion has turned brown and translucent.
-
Increase the heat to HIGH, then add Kimchi and mix everything together. Cook for 1 – 2 minutes, then add the rice and cook for 1 – 2 minutes, ensuring that every grain is toasted and the Kimchi is well integrated into the rice. Fold in the fresh garlic, cooked pork and egg. Add Kimchi liquid, Gochujang and a little bit of soy sauce. Ensure everything is well mixed.
-
Remove from the heat and enjoy! For each portion, add a bit garnish – I highly recommend a fried egg!
Nutrition per serving
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