Kimchi Fried Rice

2 minutesPrep time

13 minutesCook time

507 cal.Per serving

Ingredients for 1

1/2 cup

Kimchi

1 cup

White rice (long grain, cooked)

Egg

1/2 tbsp

Soy sauce

2 tsp

Rice vinegar

1/4 cup

Edamame (shelled)

1/4

Nori sheets (roasted seaweed)

Knife, Frying pan, Stovetop

Step 1
Roughly chop the kimchi if the pieces are very long. Reserve a few tbsp of the kimchi liquid from the bottom of the container.
Step 2
Heat a drizzle of neutral oil or sesame oil in a pan over medium-high heat. Add the kimchi. Stir & cook 2-3 min.
Step 3
Add edamame & mix with the kimchi for 1 min.
Step 4
Add previously cooked rice (day old rice works great!) to the pan. Pour in rice vinegar, soy sauce, the reserved kimchi liquid. Season with salt & pepper to taste. Stir & cook for about 5-7 min. Transfer the fried rice to serving bowls.
Step 5
On the same pan, heat another drizzle of oil & crack in an egg. Fry the egg, undisturbed, about 3 min for sunny-side up or to your liking. Season with a pinch of salt then remove from the heat.
Step 6
Serve the fried egg over kimchi rice. Garnish with crushed up nori (scissors work great!) or furikake seasoning. We also love sprinkling sesame seeds & thinly sliced scallions for added crunch! Enjoy.