Easy Kimchi Fried Rice
This Kimchi Fried Rice recipe is so easy to make, and jam packed with flavor. It’s also gluten free, dairy free and comes together in less than 20 minutes. I like using leftover Coconut Rice in this recipe, as it adds a touch of sweetness, however regular rice will work wonderfully as well.
Servings: 4
Equipment
- Skillet
- Spatula
- Knife
- Cutting Board
Ingredients
- 2 tablespoon Olive Oil extra virgin
- 1 ½ cups Kimchi
- 1 ¼ cup Coconut Rice 1-2 days old
- 1 teaspoon Toasted Seasame Oil
- 1 tablespoon Garlic Sauce or Coconut Aminos
- 4 Eggs fried
Optional Toppings:
- Cilantro
- Green Onions
- Chili Oil
- Seasame Seeds
Instructions
- In a large skillet over medium low heat, add olive oil and onions. Saute for 5 minutes or until onions begin to soften.
- Add the kimchi to the pan and turn the heat up to medium. You want the kimchi to cook for 5-7 minutes or until it is slightly crisp and most of the liquid has cooked off.
- Reduce the heat to medium-low and add the rice to the pan, breaking it up with a spatula, and mix to incorporate.
- In a separate skillet, fry an egg, cooked to the level you most enjoy.
- Add garlic sauce and sesame oil. Cook on low for 3-4 minutes or until the rice is warm.
- Serve with a fried egg and any additional toppings you choose.
