Kimchi Fried Rice Recipe

Name: Kimchi Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 1 yellow onion, diced; 4 green onions, white and light-green parts, chopped; 1 large carrot, finely diced; 8 ounces shiitake mushrooms, stemmed and sliced; 2 cloves garlic, minced; 1/2 cup kimchi, plus more for serving; 1 tablespoon minced fresh ginger; 3 cups cooked, cooled rice; 1 tablespoon soy sauce; 1 tablespoon sriracha (optional); 1/4 cup cashews, chopped (optional); 2 to 4 eggs

Servings: persons

2 tablespoons vegetable oil, divided
1 yellow onion, diced
4 green onions, white and light-green parts, chopped
1 large carrot, finely diced
8 ounces shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
1/2 cup kimchi, plus more for serving
1 tablespoon minced fresh ginger
3 cups cooked, cooled rice
1 tablespoon soy sauce
1 tablespoon sriracha (optional)
1/4 cup cashews, chopped (optional)
2 to 4 eggs

1
Heat 1 tablespoon of the oil in a large wok over medium- high heat.
2
Add the onion, green onions, and carrot, and cook until lightly softened, about 2 minutes.
3
Remove the veggies from the wok and lightly wipe it out with a paper towel.
4
Return the wok to the heat and add the remaining tablespoon oil, along with the mushrooms and garlic.
5
Stir-fry for about 2 minutes, or until the shiitakes soften and become a little glossy.
6
Chop the kimchi.
7
Add the onion mixture back to the wok, along with the ginger and kimchi.
8
Add the rice and stir to distribute.
9
Increase the heat slightly and let the rice sit so some of it crisps on the bottom of the wok.
10
Pour in the soy sauce and sriracha and stir to combine.
11
Stir in the cashews.
12
Reduce the heat to medium-low.
13
In a separate skillet, fry the eggs over easy.
14
To serve, divide the rice between 2 bowls and top each bowl with 1 or 2 eggs and additional kimchi on the side.

717

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, divided, 1 yellow onion, diced, 4 green onions, white and light-green parts, chopped, 1 large carrot, finely diced, and more.

Yes, Kimchi Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi Fried Rice

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