Make sure you have 2 cups of cooked and chilled rice on hand. It’s best to make it a day ahead.
In a small bowl, mix soy sauce, gochujang sauce and sesame oil. Set aside.
Shred carrots, chop onion, minc garlic, grate ginger and slice mushrooms.
Start by heating up oil in a large skillet.
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.
Add rice and sauce. Stir in.
Cook the dish until everything is heated through.
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.
Kimchi Fried Rice
Amount Per Serving
Calories 259Calories from Fat 90
% Daily Value*
Saturated Fat 2g13%
Vitamin A 5358IU107%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.