Kimchi Rice

2-3
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Quick and healthy! This filling dish can be a side dish to a solid entree or a quick meal for when you don't have a lot of time."

Original recipe yields 2-3 servings
OK

Nutritional

  • Serving Size: 1 (565.2 g)
  • Calories 818.6
  • Total Fat - 31.5 g
  • Saturated Fat - 9 g
  • Cholesterol - 907.2 mg
  • Sodium - 635.6 mg
  • Total Carbohydrate - 90 g
  • Dietary Fiber - 1.1 g
  • Sugars - 6.5 g
  • Protein - 38.6 g
  • Calcium - 159.9 mg
  • Iron - 8.7 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.6 mg

Step 1

Heat oil in a frying pan over medium heat. Once it is shimmering, add garlic, chopped kimchi and the kimchi brine. Cook until garlic and kimchi are browned around edges (3-4 minutes).

Step 2

Add cold rice to the frying pan and break apart. Pour ketchup evenly over the rice. Fold gently with a spatula until the ketchup is well mixed in. Stir some more to evenly distribute the garlic and kimchi.

Step 3

Spread the rice evenly across the skillet and continue to cook just until the rice is slightly toasted (about 5 minutes). Stir well and season with black pepper.

Step 4

Garnish with chopped green onion or scallion and serve with a fried egg on top of each rice mound.

Tips & Variations


No special items needed.

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