Gluten-Free Kimchi Fried Rice with Eggs (Kimchi Bokkeumbap)
A flavorful and quick Korean breakfast made with gluten-free kimchi, rice, and topped with a fried egg.
5m prep + 15m cook2 servingsSafety: 95/100
Contains eggContains wheatContains soyContains sesame
550 cal|20g protein|70g carbs|22g fat|5g fiber
Ingredients
- 2 cups Cooked Gluten-Free Rice
- 1 cup Gluten-Free Kimchi
- 2 tablespoons Kimchi Juice
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce (Gluten-Free)
- 1 teaspoon Gochujang (Korean Chili Paste - Gluten-Free)
- 2 large Eggs
- 1 stalk Green Onions
Instructions
- 1Chop the kimchi into small pieces.
- 2Heat sesame oil in a pan over medium heat.
- 3Add the kimchi and cook for a few minutes until slightly softened.
- 4Add the rice, kimchi juice, gluten-free soy sauce (tamari), and gluten-free gochujang. Stir well to combine.
- 5Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- 6Fry the eggs in a separate pan to your liking.
- 7Serve the kimchi fried rice topped with a fried egg and garnish with green onions.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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