This Kimchi Fried Rice is made with cooked rice, kimchi, sauteed veggies and a simple stir fry sauce. Serve it with a fried egg for a classic version or add chicken or pork.
Add ginger, garlic and onion and saute until the onion is starting to turn golden.
Add mushrooms and carrots. Saute for a few minutes.
Add kimchi and stir in.
1 cup kimchi
Add rice and sauce. Stir in.
Cook the dish until everything is heated through.
Notes
The fried egg is a classic topping for Kimchi Fried Rice. I cook it in the pan first, then saute veggies and make the fried rice. All done in one pan!
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
It is recommended to cook the rice a day ahead, cool it completely, then refrigerate until you are ready to make this dish; you can also cook it the same day and chill for at least 4 hours. Freshly cooked, still hot, rice will turn into mush.