Kimchi Fried Rice with Brown Rice
This delicious Kimchi Fried Rice recipe uses brown rice and is packed with flavor. It's a quick and healthy meal option.
Equipment
- Sauté pan For cooking the fried rice.
- Separate pan For cooking the eggs.
Ingredients
Main Ingredients
- 2 tbsp toasted sesame oil
- 2 cloves garlic, thinly sliced
- 1 tbsp minced ginger
- 2 whole scallions, thinly sliced reserve green tops for garnish
- 2 cups cooked brown rice
- 1 cup kimchi, roughly chopped
- 3 tbsp kimchi juice
- 2 tsp soy sauce plus more for serving
- 2 tsp toasted sesame seeds
Instructions
- Heat a sauté pan over medium heat. Add the toasted sesame oil, sliced garlic, minced ginger, and the white parts of the scallions. Sauté until fragrant and the garlic begins to brown.
- Add the cooked brown rice to the pan. Press it down with a spatula to ensure it makes good contact with the pan. Cook undisturbed for about 2 minutes until the rice starts to crisp. Tip: This step helps to develop a nice texture.
- Toss the rice, then press it down again. Cook for an additional 2 minutes to create more crispy bits.
- Stir in the chopped kimchi and kimchi juice along with the soy sauce. Cook for another 3 minutes, stirring to combine all the ingredients well.
- In a separate pan, cook the eggs to your liking—sunny side up, over easy, or poached. Tip: Cooking the eggs separately allows for perfect control over doneness.
- To serve, divide the kimchi fried rice between two bowls. Top each bowl with a cooked egg, the reserved green scallion tops, and sprinkle with toasted sesame seeds. Serve immediately with extra soy sauce on the side if desired.
Notes
For a vegetarian option, you can skip the eggs or use tofu instead. Feel free to add any leftover vegetables you have on hand for extra flavor and nutrition.