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Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

Kimchi Fried Rice - Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

I cannot even begin to tell you how much I love kimchi fried rice.

It’s a taste of home, yet you can totally make it your own by throwing in everything you have lingering in the fridge – from leftover rice to the last few carrots, mushrooms and kale.

I like to keep this meatless but you can dress this up with your choice of protein – rotisserie chicken, ground pork, or even ground beef.

But all I really need is that runny egg on top, letting it drip right into the fried rice goodness. It mellows out a bit of the heat, while keeping you full and protein-happy.

If you like extra heat, try adding additional gochujang. It packs quite a punch!

Kimchi Fried Rice - Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

Kimchi Fried Rice

Yield: 4 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!

Print Recipe

20 minutes10 minutes

Ingredients:

1 cup jasmine rice
1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
3 tablespoons soy sauce
1 tablespoon gochujang (Korean red pepper paste)
1 tablespoon sesame oil
2 tablespoons canola oil
2 cloves garlic, minced
1 small onion, diced
2 teaspoons freshly grated ginger
1 (3.5-ounce) package shiitake mushrooms, sliced
1 cup matchstick carrots
1/2 bunch kale, stems removed and leaves chopped
4 fried eggs
1/4 cup nori strips
2 green onions, thinly sliced
1 tablespoon black sesame seeds

Directions:

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Notes:

*Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.