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Spring Tomorrow
Food. Cooking. Travel.

Kimchi Fried Rice Recipe

Don’t say cheese. Say KIMCHI! 😀 Korean food is one of my favourite Asian cuisines and kimchi is also one of the must-haves in my kitchen. Normally I will just buy them in bulk and store them in the fridge which can last for a long time. Kimchi is ideal as a banchan (side dish) at meal times or you can use it in meat stir fries, bibimbap, army stews and even rice dishes like this Kimchi Fried Rice.

It’s so easy to make like any other fried rice. And it’s extremely delicious too because the kimchi gives a nice refreshing crunch and flavour that somewhat binds everything together.

Kimchi Is Low In Calories And Fat

At just 34 calories per 100g, you can basically eat kimchi to your heart’s content without worries. Pair it with rice or congee for a simple meal – you’ll be surprised how satisfying it can be.

Kimchi Is Inexpensive

I like buying kimchi in big packs as it’s cheaper that way. You can easily find them at most Korean marts in Singapore as well as on Qoo10 (in 1kg and 5kg sizes).

Go get some kimchi now and give this Kimchi Fried Rice Recipe a try! 😉

Kimchi Fried Rice Recipe
5
  • 200g cabbage kimchi
  • 5 portions of cooked brown/red rice
  • 5 frankfurters, sliced
  • 150g fish cake, sliced
  • 150g snow peas, halved
  • 4 cloves garlic, peeled & finely chopped
  • 1 medium size red onion, peeled & finely chopped
  • 2 eggs, beaten
  • 2 tsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp gochujang
  • chopped spring onions as garnish
Heat oil in pan and lightly brown the onions.
Add in the garlic, frankfurters, fish cake and snow peas.
Stir fry to mix.
Push ingredients to one side and pour in the egg on the other side.
Scramble the egg till it is cooked.
Add in the rice, kimchi, gochujang and sesame oil.
Stir fry thoroughly till everything is well combined.
Garnish with spring onions and serve.

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