Kimchi Rice
Recipe: #34442
March 05, 2020
Categories: Side Dishes, Eggs, Rice, Cabbage, Asian, Korean, One-Pot Meal, Gluten-Free, Spicy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.