Kimchi Fried Rice – How to Make the PERFECT Fried Rice
Learn the tips and tricks of making perfect fried rice with this Korean version.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 tablespoon oil
- 3 finely chopped garlic cloves
- 2 tablespoons finely chopped ginger
- 8 oz. ground pork
- 2 beaten eggs
- 1 ½ cups kim chi rough chopped (16 oz. jar)
- 2 cups long grain rice cooked and chilled
- 2 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 1 lb. shelled shrimp
- 3 chopped scallions
- 1 chiffonade thinly sliced perilla leaf
In a wok, heat oil. Add garlic and ginger.
When the garlic starts to brown, add pork.
Cook until meat is browned and cooked through.
Add eggs and mix. When they start to cook, add kim chi.
Stir to combine and cook for 30 seconds.
Whisk together the soy sauce and sesame oil in a little bowl.
Add rice and wet ingredients, a little at a time, until well absorbed.
Cook for a few minutes until rice is well coated with the kim chi.
Add sesame oil and shrimp. Cook, stirring frequently until shrimp is pink and just cooked.
Add scallion and perilla leaf and stir to combine.
If using Korean soy sauce or dark soy sauce, reduce soy sauce quantity by half.
Substitute mint if perilla leaves are unavailable.
A sunny side up egg is often added on the top either instead of or in addition to the scrambled egg!
Calories: 351.23kcal | Carbohydrates: 38.82g | Protein: 17.67g | Fat: 13.1g | Saturated Fat: 3.42g | Sodium: 483.39mg | Fiber: 0.83g | Sugar: 0.28g