Kimchi Fried Rice | The best and easiest Korean original recipe

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Chop half of the onion into pieces about half a centimeter on each side.

Chop the sausage into pieces about the same size as the onions.

Chop the kimchi into pieces a little bit bigger than the onions.

Prepare the sauce by mixing 1 tablespoon of Korean soy sauce, 1 tablespoon of fresh water, and a little bit of butter.

Put a pan on medium heat and pour in some oil.

Add the chopped onions to the pan and stir fry them.

When the onions start to get goldish brown, add the chopped sausages to the pan.

Add the chopped kimchi to the pan and stir it a few times to coat it with oil.

If the kimchi starts to burn, add a bit more oil and continue to stir.

Reduce the heat to low and let the kimchi cook thoroughly, stirring once in a while, until it becomes half transparent with a goldish orange color (about five minutes).

Make a little space in the middle of the pan and push the ingredients to the side.

Pour in the sauce mixture into the space in the pan and let it bubble.

Add the rice to the pan and mix all the ingredients together, being careful not to squish the rice too hard.

Let the mixture heat for a minute to absorb all the juices and heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens