Kimchi Fried Rice

Kimchi fried rice is a delicious way to use leftover rice and kimchi; spice things up with Korean chile paste and top with a fried egg for a quick and easy dinner.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 532 Calories

Ingredients

• 1 egg
• 1 teaspoon butter
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• 1 green onion, sliced, white and green parts separated
• 1 cup kimchi, drained and chopped
• 3 cups cooked short-grain rice
• 1 tablespoon gochujang (Korean hot pepper paste), or to taste
• 0.25 cup ground beef

Recipe Instructions

Step 1

Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.

Step 2

Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.

Step 3

Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Step 4

Heat canola oil in large nonstick skillet over high heat. Add ground beef and white parts of green onion; reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.