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Kimchi fried rice
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4.34 from 3 votes

Kimchi fried rice

Fried rice cooked in spicy kimchi, bok choy, scrambled eggs, scallions, and gochugaru! Makes a hearty and delicious family dinner for the cool fall and winter evenings.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Korean
Servings: 4
Calories: 456kcal

Ingredients

  • cups jasmine rice
  • cups water
  • 1 teapsoon kosher salt
  • ½ cup onions diced
  • 3-4 eggs
  • 3 cups bok choy chopped
  • 2 tablespoons cooking oil
  • ¼ cup scallions chopped
  • 4 garlic cloves minced
  • 1 cup Kimchi with liquid chopped
  • 1 teaspoon gochugaru Korean chili powder
  • 1-2 eggs to fry on top optional

Instructions

  • Rinse and drain the rice. Add 1.5 cups of rice, 1.5 cups of water to the Instant Pot. Pressure cook for 4 minutes followed by quick release. Open the lid and allow the rice to cool down. You can also use pre-cooked rice or cook it on the stovetop or in a rice cooker. 
  • Heat 1 tablespoon oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion, and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on high heat until all the liquid disappears.
  • Add chopped bok choy (or any greens like chard, spinach), half of the scallions, and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs, remaining scallions and mix well. Add gochugaru and give a quick stir. I usually do not add extra salt to the fried rice but you can add some salt to your taste. (Note: I cook the rice with some salt)
  • Serve the rice hot, topped with an egg cooked sunny side up!

Nutrition

Calories: 456kcal | Carbohydrates: 72g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 109mg | Potassium: 344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2794IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 2mg
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