Quick Kimchi Fried Rice

The recipe Quick Kimchi Fried Rice is ready in roughly 15 minutes and is definitely a super gluten free and dairy free option for lovers of Chinese food. One serving contains 190 calories, 7g of protein, and 7g of fat. For 70 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 5. This recipe from Little Spice Jar requires oil, gochujang, scallions, and sesame oil. A couple people really liked this side dish. 80 people have made this recipe and would make it again. Overall, this recipe earns a solid spoonacular score of 51%. Try Stir fried Kimchi and Rice (Kimchi Bokkeumbap), Kimchi Bokkeumbab (Kimchi Fried Rice), and Kimchi Fried Rice (kimchi Bokkumbap) for similar recipes.

Servings: 5

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/2 cup packed kimchi + 3 tablespoons juice

2 teaspoons gochujang or sriracha (or more to taste)

3 tablespoons low sodium soy sauce

2 teaspoons sesame oil

1 tablespoon oil

1/2 cup diced onions

1 cup frozen peas and carrots

2 – 2 1/2 cups cooked rice

3-5 eggs

3 scallions, chopped (greens only)

Equipment:

sieve

bowl

frying pan

Cooking instruction summary:

sauce: start by placing a sieve over a bowl. Add the kimchi and press down using a spoon. Measure out as much of the sauce in a bowl from the kimchi as you can before getting more from the container. Stir in the gochujang, soy sauce, and sesame oil and set aside. If the kimchi is in large pieces, you can chop it up a little bit.veggies: Add a splash of oil in a large skillet over medium-high heat. Add the onions and saute them until tender and fragrant, about 4-5 minutes. Add the chopped kimchi and the peas and carrots and allow them to defrost and become tender.eggs (optional): If youd like to add the eggs in, scramble 3 eggs in a bowl. Make a well in the center of the skillet and pour in the egg mixture and scramble. For fried eggs on top, omit this step.fried rice: Add the rice to the skillet and stir everything together. Pour in the prepared sauce and stir until everything is coated evenly with the sauce. When the rice starts to sizzle, its done. Top with the chopped scallions. For fried eggs, fry them up in a separate skillet and serve them on top!

 

Step by step:


1. sauce: start by placing a sieve over a bowl.


Add the chopped kimchi and the peas and carrots and allow them to defrost and become tender.eggs (optional) If youd like to add the eggs in, scramble 3 eggs in a bowl. Make a well in the center of the skillet and pour in the egg mixture and scramble. For fried eggs on top, omit this step.fried rice

1. Add the rice to the skillet and stir everything together.

2. Pour in the prepared sauce and stir until everything is coated evenly with the sauce. When the rice starts to sizzle, its done. Top with the chopped scallions. For fried eggs, fry them up in a separate skillet and serve them on top!


Add the kimchi and press down using a spoon. Measure out as much of the sauce in a bowl from the kimchi as you can before getting more from the container. Stir in the gochujang, soy sauce, and sesame oil and set aside. If the kimchi is in large pieces, you can chop it up a little bit.veggies

1. Add a splash of oil in a large skillet over medium-high heat.

2. Add the onions and saute them until tender and fragrant, about 4-5 minutes.


Nutrition Information:

Quickview
189k Calories
6g Protein
7g Total Fat
24g Carbs
5% Health Score
Limit These
Calories
189k
9%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
24g
8%

  Sugar
1g
1%

Cholesterol
98mg
33%

Sodium
382mg
17%

Get Enough Of These
Protein
6g
14%

Vitamin A
2877IU
58%

Manganese
0.44mg
22%

Selenium
13µg
19%

Vitamin K
17µg
16%

Phosphorus
115mg
12%

Vitamin B2
0.18mg
10%

Vitamin B6
0.18mg
9%

Folate
33µg
8%

Vitamin B5
0.76mg
8%

Vitamin C
5mg
7%

Fiber
1g
7%

Iron
1mg
7%

Vitamin B1
0.09mg
6%

Zinc
0.89mg
6%

Vitamin E
0.86mg
6%

Copper
0.11mg
6%

Magnesium
22mg
6%

Vitamin B3
1mg
5%

Potassium
180mg
5%

Calcium
39mg
4%

Vitamin B12
0.24µg
4%

Vitamin D
0.53µg
4%

covered percent of daily need
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