Kimchi Fried Rice | Dorothy Lane Market

Kimchi Fried Rice

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 1
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 Tbsp butter or canola oil
  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup kimchi, drained and chopped
  • 2 tsp soy sauce
  • 2 cups cooked rice, cold or leftover
  • 1 Tbsp butter
  • 1 egg

INSTRUCTIONS

1
Heat 3 tablespoons of butter or oil in a large nonstick sauté pan over medium heat. Sauté the onion and garlic until softened. Season with salt and pepper.
2
Raise the heat to high, add the kimchi, and cook, letting the kimchi begin to crisp for about 4 to 5 minutes. Add the soy sauce and the rice and stir, lowering the heat again to medium until rice is hot.
3
Transfer to a serving bowl. Wipe out nonstick pan. Heat 1 Tbsp butter and cook egg sunny side up. Place on top of kimchi fried rice. Top with garnishes of sliced green onion, strips of nori, or sriracha if desired.

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Kimchi Fried Rice

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 1

INGREDIENTS

  • 3 Tbsp butter or canola oil
  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup kimchi, drained and chopped
  • 2 tsp soy sauce
  • 2 cups cooked rice, cold or leftover
  • 1 Tbsp butter
  • 1 egg

INSTRUCTIONS

1
Heat 3 tablespoons of butter or oil in a large nonstick sauté pan over medium heat. Sauté the onion and garlic until softened. Season with salt and pepper.
2
Raise the heat to high, add the kimchi, and cook, letting the kimchi begin to crisp for about 4 to 5 minutes. Add the soy sauce and the rice and stir, lowering the heat again to medium until rice is hot.
3
Transfer to a serving bowl. Wipe out nonstick pan. Heat 1 Tbsp butter and cook egg sunny side up. Place on top of kimchi fried rice. Top with garnishes of sliced green onion, strips of nori, or sriracha if desired.

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