Kimchi Fried Rice

Name: Kimchi Fried Rice
Total time: 15 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: a swish of oil; 2 cloves garlic, minced; a spoonful of fresh crushed ginger; 2 -3 cups leftover cooked rice or cauliflower rice; 2 cups frozen peas and carrots; 1 cup kimchi (more or less to taste); 2 tablespoons soy sauce (more to taste); 3 beaten eggs; 1 -2 tablespoons chili paste or sriracha for topping; sesame oil and/or sesame seeds for topping

Kimchi Fried Rice FTW! Cauliflower rice, frozen peas and carrots, fresh garlic and ginger, soy sauce, chili paste, a forkful of kimchi, and finished with a runny yolk waterfall. A new kind of comfort food.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.7 (21) 👁️ 39 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

5 servings

a swish of oil
2 cloves garlic, minced
a spoonful of fresh crushed ginger
2 -3 cups leftover cooked rice or cauliflower rice
2 cups frozen peas and carrots
1 cup kimchi (more or less to taste)
2 tablespoons soy sauce (more to taste)
3 beaten eggs
1 -2 tablespoons chili paste or sriracha for topping
sesame oil and/or sesame seeds for topping

Steps

Heat the oil in a large skillet over medium high heat. Saute the garlic and ginger until fragrant.
Add the rice, peas and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling.
Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.
Serve with chili paste, sesame oil, sesame seeds, green onions, whatevs kinda thing you like.