Kimchi Fried Rice (Kimchi Bokkeumbap)
A classic Korean fried rice made with kimchi, eliminating soy sauce for coconut aminos. This is a customizable and flavorful lunch option that's quick and easy to make.
Ingredients
- 4 cups Cooked Rice, day-old
- 1.5 cups Kimchi, well-fermented, chopped
- 2 tbsp Coconut Aminos (Soy Sauce Substitute)
- 1 tbsp Gochujang (Korean chili paste)
- 2 cloves Garlic, minced
- 0.5 cup Onion, chopped
- 2 tbsp Vegetable Oil
- 4 large Eggs, fried (optional)
- 1 tsp Sesame Seeds, for garnish
- 2 tbsp Green Onions, sliced, for garnish
Instructions
- 1Heat vegetable oil in a large skillet or wok over medium heat.
- 2Add onion and garlic and cook until softened, about 3-4 minutes.
- 3Add kimchi and cook for another 2-3 minutes.
- 4Add cooked rice, coconut aminos, and gochujang. Stir well to combine and cook for 5-7 minutes, until heated through and slightly crispy.
- 5Serve the kimchi fried rice topped with a fried egg (optional), sesame seeds, and green onions.
Substitutions
Soy Sauce → Coconut Aminos(avoids Soy)
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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