Best Kimchi Fried Rice Recipe Easy

This dish is so easy and so delicious – it will quickly become a family favorite! Kimchi fried rice is a great way to use up leftover rice, and it is


Kimchi Fried Rice
Kimchi Fried Rice Recipe

This dish is so easy and so delicious – it will quickly become a family favorite! Kimchi fried rice is a great way to use up leftover rice, and it is packed with flavor. The kimchi adds a nice spice to the dish, and the fried egg on top is the perfect finishing touch.

My companion Rashed turned me onto kimchi. Her Korean mother generally had this astounding, sharp cabbage topping primed and ready for serving close by their Korean suppers or only for eating. Being an admirer of matured food varieties (executioner garlic pickles perpetually!) it was an easy decision I'd turn into a devotee of kimchi as well. Kimchi broiled rice is one of my number one supper thoughts when there's no opportunity to cook.

While I love my ham broiled rice recipe, I keep this seared rice recipe vegan with fast broiled tofu and fried eggs giving the protein and mushrooms and soy sauce adding hearty umami. Extra white rice is critical to the outcome of any broiled rice so it doesn't bunch. And afterward, obviously, there's kimchi in this dish, where the aged cabbage adds body and the held kimchi juice gives the kimchi seared rice its delightful tang.

Ingredients for Kimchi Fried Rice Recipe

  • 5 tablespoons canola oil, divided.
  • 7 ounces tofu, drained, and cut into 2" cubes.
  • 2 cups sliced shiitake or brown mushrooms.
  • 7 green onions, trimmed and thinly sliced.
  • 4 cups cold cooked white rice.
  • 2 cups kimchi, chopped with 1/4 cup reserved kimchi juice.
  • 2 tablespoons soy sauce
  • 1.5 tablespoons toasted sesame oil
  • 2 tablespoons butter
  • 5 eggs.

Instructions For Kimchi Fried Rice Recipe

Step 1

Heat 3 tablespoons of oil in a huge non-stick skillet over medium-high. When the oil is sparkling, add half of the tofu to the container in a solitary layer. Cook until brilliant on each side, turning each 4-5 minutes. Move to a plate finished off with a paper towel to deplete. Rehash with the leftover tofu.

Step 2

Add one more 3 tablespoons of the oil to a similar skillet over medium-high. Throw the mushrooms in the oil to cover and add 1/2 cup of the green onion. Cook until the mushrooms are mellowed, mixing incidentally, around 5 minutes. Move to the plate with tofu and put away.

Step 3

In a similar skillet add the last 2 tablespoons of the oil. Add the rice to the skillet and cook without mixing for 2 minutes so the base gets crisped. Add the slashed kimchi, the kimchi juice, soy sauce, and sesame oil, and throw to cover. Cook for another 2-3 minutes until the rice is covered and warmed through.

Step 4

In a different non-stick skillet, soften the margarine over medium intensity. Whisk the eggs in a bowl then, at that point, add to the hot skillet. Cook the eggs while blending until delicate curds structure then, at that point, add to the rice alongside the seared tofu and mushrooms. Taste for preparation and add salt and pepper whenever wanted. Top with the remainder of the green onion and serve.


Calories: 804kcal | Carbohydrates: 128g | Protein: 23g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 572mg | Potassium: 361mg | Fiber: 5g | Sugar: 5g | Vitamin A: 376IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 4mg

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