Kimchi Fried Rice (Shellfish-Free)

Ingredients

• 4 cups Cooked rice
• 1.5 cups Kimchi (shellfish-free)
• 1/2 cup Onion
• 1/2 cup Carrot
• 2 tablespoons Soy sauce (tamari for gluten-free)
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Sesame oil
• 4 large Eggs
• 2 stalks Green onions
• 1 teaspoon Sesame seeds

Instructions

1. 1Place a large skillet or wok over medium heat (300-325°F / 150-165°C). Add the 1 tablespoon of sesame oil and let it warm for 30 seconds.
2. 2Add the 1/2 cup of onion, cut into 1/4-inch dice, and the 1/2 cup of carrot, cut into 1/4-inch dice, to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, until the onion becomes translucent and the carrot is slightly tender.
3. 3Add the 1.5 cups of shellfish-free kimchi to the skillet. Continue to cook, stirring frequently, for 2 minutes, until it is fragrant.
4. 4Add the 4 cups of cooked rice to the skillet. Use your spatula to break up any clumps of rice, ensuring it is evenly distributed in the pan.
5. 5Add the 2 tablespoons of soy sauce (or tamari if gluten-free) and the 1 tablespoon of gochujang to the rice mixture. Stir thoroughly for 1 minute, ensuring all ingredients are well combined and the rice is evenly coated.
6. 6Push the fried rice to one side of the skillet, creating an empty space. Crack the 4 large eggs directly into the empty side of the pan. Using your spatula, scramble the eggs in this space until they are fully cooked and no liquid egg remains, about 1 to 2 minutes.
7. 7Once the eggs are scrambled, gently fold them into the fried rice mixture until they are evenly distributed throughout the pan.
8. 8Transfer the kimchi fried rice to serving plates. Garnish each serving with the 2 stalks of green onions, thinly sliced, and the 1 teaspoon of sesame seeds. Serve immediately.

Related Guides