Kimchi fried rice is a cozy and wholesome dish that brings together bold flavors and comforting spices, perfect for tonight's dinner!

1

Start by chopping the onion, garlic, carrot, and kimchi into small bite-sized pieces. This will help everything cook evenly.

2

In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, toss in the chopped onion and sauté for about 3 minutes until translucent.

3

Add the minced garlic and shredded carrot to the pan. Stir-fry for another 2 to 3 minutes until the carrot begins to soften.

4

Now, add the kimchi to the skillet and cook for about 5 minutes, allowing it to get nicely caramelized and infuse its flavors into the vegetables.

5

Add the cooked rice to the skillet, breaking up any clumps gently with a spatula. Stir everything together for about 5 minutes, allowing the rice to heat through and mix well with the kimchi.

6

Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil during the last minute of cooking. Stir thoroughly to combine all the flavors.

7

Remove the skillet from heat, and prepare your fried eggs in a separate pan. Cook the eggs sunny-side up or however you like.

8

To serve, place a mound of kimchi fried rice on a plate, top with a fried egg, and sprinkle with chopped green onions. Enjoy!

2 servings

• Add diced meat such as pork, chicken, or tofu to make it heartier.
• Incorporate cheese on top while it's still hot for a creamy twist.
• Try different sauces like gochujang for extra heat or teriyaki for sweetness.

• Use day-old rice if possible, as it’s drier and helps in frying better.
• Adjust the kimchi amount based on your spice preference; the more kimchi, the spicier it will be.
• Feel free to add vegetables like peas or bell peppers for extra nutrition.

• fat: 20g
• fiber: 3g
• protein: 16g
• calories: 600
• carbohydrates: 90g

This dish provides a balance of carbohydrates from rice, protein from the egg, and probiotics from kimchi, promoting good digestion and overall health.

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