A quick and easy meal that brings together the tangy kick of kimchi, the savory depth of soy sauce, and the satisfying texture of cooked white rice. The garlic-infused olive oil adds a subtle aroma, while the spinach brings a touch of freshness. Finish it off with a sprinkle of furikake for an optional umami boost. Perfect for lunch or dinner, this dish comes together in minutes with bold flavors and a comforting balance of...
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Heat garlic infused olive oil in a pan over medium heat.
Add kimchi and spinach to the pan. Cook until the spinach has wilted.
Push the kimchi and spinach to one side of the pan. Crack the eggs into the pan and scramble them until cooked through.
Add cooked white rice to the pan and sauté until heated through.
Stir in some kimchi juice, soy sauce, and hot sauce of your choice. Mix well to combine.
Top with furikake seasoning if desired before serving.
If you don't have garlic infused olive oil, you can use regular olive oil and sauté minced garlic in it before adding the kimchi.
For extra flavor, use the juice from the kimchi jar to enhance the dish.
Adjust the amount of hot sauce or gochujang based on your spice tolerance.
Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nutty flavor to the dish.
What can I use instead of furikake seasoning?
You can use sesame seeds and a pinch of seaweed flakes as a substitute.
Can I make this dish vegan?
Yes, omit the eggs and use a plant-based kimchi to make it vegan.
How long does leftover kimchi fried rice last?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly before eating.
Can I add protein to this dish?
Absolutely! You can add cooked chicken, shrimp, or tofu for extra protein.
