Kimchi Fried Rice with Bell Pepper recipe
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Ingredients
- 1 cup kimchi, finely chopped, juice reserved 1 tablespoon gochujang (Korean hot pepper paste) 1 ½ teaspoons soy sauce 2 teaspoons sesame oil 3 cups cooked white rice 1 ½ tablespoons sesame oil, divided 2 large eggs, beaten 2 green onions, chopped, white and green parts separated ½ red bell pepper, diced 1 ½ teaspoons Korean red pepper powder
Nutrition Info
- 283.8 caloriescarbohydrate: 39.4 gcholesterol: 93 mgfat: 10.6 gfiber: 1.8 gprotein: 7.5 gsaturatedFat: 2 gservingSize: -sodium: 441.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Kimchi Fried Rice with Bell Pepper
Directions
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Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved.
Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Pour eggs into the skillet, cook and stir until set, about 4 minutes. Transfer scrambled eggs to a bowl.
Heat remaining 1 tablespoon sesame oil in the same skillet over medium heat until shimmering. Add kimchi and cook until browned and fragrant, about 5 minutes. Stir in bell pepper and whites of green onions and cook until softened, about 5 more minutes. Add rice, cook and stir, pressing down on any clumps, until mixture is a uniform color, about 5 minutes.
Pour kimchi juice mixture into rice and mix. Turn heat to high and cook until rice is browned and doesn't stick together, about 5 minutes. Stir in eggs. Top with remaining green onions and red pepper powder.