Korean Egg Fried Rice | Salmon & Kimchi | Gochujang | Easy Spicy Tasty Delicious Stirfry Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

kimchi

🥗Healthier: pickled vegetables

💰Cheaper: sautéed cabbage

Sautéed cabbage can provide a similar texture.

cooked rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Brown rice is a more economical whole grain alternative.

Prep the ingredients: chop scallions, dice carrots, and cut salmon fillet into cubes.

Make the tasty sauce by mixing gochujang, korean light soy sauce, chilli powder, oyster sauce, sugar, and curry powder in a bowl.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 30 seconds.

Add diced carrots and peas; cook until tender, about 3-4 minutes.

Push vegetables to one side of the skillet; crack eggs into the empty side and scramble until just set.

Combine the vegetables and eggs, mixing well.

Add cooked rice, breaking up any clumps; stir-fry for 2-3 minutes until heated through.

Pour in soy sauce and sesame oil; mix well to coat the rice evenly.

Season with salt and black pepper to taste.

Add chopped green onions and mix well.

Serve hot, garnished with sesame seeds and seaweed, and with kimchi on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens