Kimchi
Fried Rice Recipe
Ingredients
:
2
tablespoons canola oil, divided
1
small onion, chopped
1
cup kimchi, coarsely chopped
1/2
cup matchstick carrots
1/4
cup kimchi juice
1
garlic cloves, minced
1
teaspoon minced fresh gingerroot
3
cups leftover short grain rice
2
green onions, thinly sliced
3
teaspoons soy sauce
1
teaspoon sesame oil
4
large eggs
Optional
toppings: sliced nori, green onions and black sesame seeds
In
large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion;
cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice,
garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and
sesame oil; heat through, stirring frequently.
In
another large skillet, heat remaining 1 tablespoon canola oil over medium-high
heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until
desired doneness, turning after whites are set if desired. Serve over rice. If
desired, sprinkle with with seaweed, sesame seeds and green onions.
Nutrition
Facts :
1
cup fried rice with 1 egg: 331 calories, 14g fat (2g saturated fat), 186mg
cholesterol, 546mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 11g protein.
