Kimchi Fried Rice

From McGough's Recipes
Kimchi-Fried-RiceIMG 8738.jpg


  • 1 1/2 cups jasmine rice
  • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 teaspoons freshly grated ginger
  • 1 (3.5-ounce) package shiitake mushrooms, sliced
  • 1 cup matchstick carrots
  • 1/2 bunch kale, stems removed and leaves chopped
  • 4 fried eggs
  • 1/4 cup nori strips
  • 2 green onions, thinly sliced
  • 1 tablespoon black sesame seeds


  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
  3. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
  6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Link to recipe