#Microwaveable

This creamy kimchi fried rice went viral!! Creamy Kimchi Fried Rice 🧡 Ingredients 1 green onion 2 bowls cold cooked rice 1/2 can Spam 1/2 cup kimchi 1/2 tbsp sugar 1/2 tbsp doenjang (soybean paste) 1 tbsp soy sauce 1 tbsp sesame oil 1/2 tbsp oligosyrup (or corn syrup) 1 tbsp gochugaru Heavy cream Mozzarella cheese 1 slice cheddar cheese 💙 Directions 1. Thinly slice the green onion, dice the Spam, and finely chop the kimchi. 2. Heat a pan over medium heat and add oil. Add the green onion and Spam, and sauté until fragrant. 3. Add the kimchi and stir-fry for a minute. 4. Lower the heat and add sugar, doenjang, soy sauce, sesame oil, and gochugaru. Stir well. 5. Add the cold rice and mix until evenly coated. (If using hot rice, let it cool first.) 6. Push the rice to the sides to create a round space in the center. Pour in heavy cream until it reaches about the height of the rice. 7. Sprinkle mozzarella cheese over the rice, place the cheddar slice on top, cover with a lid, and cook on low heat until the cheese melts. 8. Scoop up the rice together with the cream and enjoy. 🔖 Save this recipe for your next meal 🥰 Like, follow & comment if you enjoyed . . . . . . #koreanfood #easyrecipes #kimchi #kimchifriedrice #comfortfood

INGREDIENTS FOR KIMCHI FRIED RICE FOR 2: Rice - 1 cup of uncooked rice Water - As required by the instructions on the rice packet kimchi - 1 Cup (Chopped) Gochujang - 2 tbsp Sesame Oil - 2 tsp Roasted sesame seeds - 1 tbsp Mushrooms (I used shimeiji because I enjoy eating it) Shredded seaweed Vegetable oil (e.g. avocado oil) RECIPE FOR KIMCHI FRIED RICE FOR 2: 1. Cook rice and store overnight. 2. Add vegetable oil then stir fry kimchi and mushrooms. 3. Add the cooked overnight rice to the kimchi and mushrooms, then mix in Gochujang. 4. In a separate pan, toast sesame seeds. There is no need to use oil. 5. Add sesame oil, the toasted sesame seeds and the shredded seaweed to the kimchi fried rice. Enjoy your kimchi fried rice! 🍚🥳

Too tired to cook? Kimchi fried rice with cheese. Finished in one pan. In Japan, we throw in garlic chives when we feel a bit tired. No knife needed. I just snip the garlic chives straight into the pan. Ready in 10 minutes. ⸻ ◆ Nira Kimchi Cheese Rice (1 bowl) Cooked rice 150 g Kimchi 50 g Garlic chives about 5 stalks Cheese about 50 g 1 egg Add rice to a pan. Top with kimchi, cheese, and snipped garlic chives. Turn on the heat and mix. Make a small space in the center and crack in the egg. Let it cook slightly. Drizzle a little soy sauce over the egg. Mix the egg in when you eat. The amounts don’t have to be exact. Adjust to what you have.

Kimchi Fried Rice with stuff you find in your fridge. And the chili salt I found at Suisan is perfect for this dish.

KIMCHI FRIED RICE 🍚🌶️ For anyone trying to run a stealth health operation in their kitchen 😉 Ingredients: - 2 cups white rice (cooked in bone broth) - 4 large smoked German garlic sausages, quartered - 1 cup well-fermented kimchi, chopped - 3 tbsp kimchi juice - 6 cloves garlic, minced - 1 inch chunk of ginger, minced - ½ small onion, finely diced - 3 green Thai chilis minced - Shiitake mushrooms, sliced - Kale, chopped - Snow peas - 2 tbsp gochujang (fermented r Korean red chili paste) - 1/4 cup coconut aminos or soy sauce - 1 tbsp honey - 2 tbsp avocado oil - 4 eggs (one per person) - Green onions, sliced - Sesame seeds - Gim/nori strips (optional) Directions: 1. Make the sauce by combining gochujang, soy sauce, and honey. 2. Heat avocado oil in a large skillet or wok over medium-high heat. Add the sliced sausages and cook for a couple of minutes. 3. Add onion and minced garlic, ginger and green chilis and saute until the meat is cooked and the onions are translucent. 4. Add snow peas and stir fry for a minute then add mushrooms and green onions. Stir-fry for about 5 minutes until the mushrooms are soft. 5. Add in kimchi and saute for a few minutes to help the flavors marry. 6. Add in chopped kale an mix until wilted. 7. Add in the rice cooked in bone broth. 8. Pour the sauce over the rice before you mix it in with the other ingredients. 9. Turn the heat up to high and stir-fry everything together for another 3 minutes, allowing the rice to get slightly crispy. 10. Divide the rice into four bowls. Top each with a fried egg, sesame seeds, fresh green onions, and nori strips.

Kimchi bacon fried rice This is one of those dishes that happens when the fridge looks empty but your soul wants comfort. Salty bacon, funky kimchi, day-old rice — somehow it turns into the meal everyone fights over. It’s quick, loud in flavor, and perfect for a weeknight when you want something warm and satisfying. Ingredients (4 people) • 4 cups cooked day-old rice • 6–8 slices bacon, chopped • 1½ cups kimchi, chopped (plus 2–3 tbsp kimchi juice) • 1 small onion, diced • 1 tbsp soy sauce • 1 tsp sesame oil • Neutral oil (if needed) • Optional garnish: green onions, sesame seeds, seaweed flakes Simple Steps 1. Cook bacon in a large pan until crispy. Remove and set aside, leaving the fat. 2. Sauté onion in the same pan until soft. 3. Add kimchi and cook 2–3 minutes until fragrant. 4. Add rice, bacon, kimchi juice, soy sauce, and sesame oil. 5. Stir-fry on high heat until hot and slightly crispy. 6. Taste, adjust seasoning, garnish, and serve. #koreanfood #kimchi #kimchibaconfriedrice

High Protein Kimchi Fried Rice (Per Serving - 2 Total) 530 Calories 38gP | 44gC | 22gF Ingredients: 250g Cooked rice 250g Extra Lean Ground Beef (Raw Weight) 2 Cups of Kimchi 2 Garlic Cloves 5ml Sesame Oil 50g Zucchini & Carrots (Optional) 2 Tsp of salt 1 Tbsp of Soy Sauce ½ Tbsp Sweetener (Brown Stevia) 1 Egg/Serving Green onion Instructions: 1. Into a pan, spray with cooking oil and lightly brown the whites of a green onion and minced garlic 2. Add in the extra lean ground beef and cook until golden, add 2 Tsp of salt. 3. Push the beef to one side of the pan and add in your cut kimchi, cook until it develops color. Add in some kimchi juice if it gets too dry. 4. Mix the kimchi and beef and add in zucchini and carrots for extra volume. 5. Pour the soy sauce around the rim of the pan to “toast” the soy sauce giving you a deeper flavour. 6. Add in your drizzle of sesame oil and sweetener, this will help caramelize the mixture. 7. Don’t be afraid to add in water whenever it gets a little dry, you are just reintroducing moisture that evaporated. 8. Add your rice and mix well. At this point you can turn down the heat or even take it off. 9. Top with a fried egg, the greens of a green onion and enjoy! Using older/more fermented kimchi is better for cooking as it develops deeper flavour when cooked. If you only have access to fresh kimchi, you can add a splash of vinegar to simulate kimchi that has been aged for longer. Follow for daily healthy recipes!

Kimchi Fried Rice 🇰🇷 #kimchi #friedrice #korean #cooking #recipe I love kimchi and I love rice – this is my ultimate comfort combination, perfect any time of the day. The flavour intensity will depend on your kimchi, so always taste and adjust the season to suit. Serve: 2 Preparation Time : 5 minutes Cooking Time: 10 minutes Ingredients: 360g cooked short- or medium-grain rice 150g pork belly, diced into small pieces 1 cup (160g) Kimchi, finely chopped 1 spring onion, finely sliced (white and green separated) 2 TBSP kimchi juice 1 tsp soy sauce 1-2 tsp sesame oil 2 pinches of salt, to taste 2 eggs Neutral oil for cooking Method: In a small bowl, combine kimchi juice and soy sauce. Set aside. Heat a wok or large frying pan over medium-high heat. Add a small drizzle of oil (pork belly will also release fat) Cook the pork for 3-4 minutes until lightly golden and slightly crisp. Add the chopped kimchi and stir-fry for 2-3 minutes until fragrant and slightly caramelised. Add the rice, breaking up any clumps with your spatula. Stir-fry until the grains are evenly coated and take on a vibrant kimchi colour. Pour over the kimchi-soy mixture and white part of the spring onion. Stir-fry for another 1-2 minutes. Drizzle with sesame oil and adjust with couple of pinches of salt if needed. In a separate pan, fry eggs to your liking – sunny-side up is classic. Divide the kimchi fried rice between bowls, garnish with green part of spring onion and top with a fried egg. Break the yolk and mix through before eating for extra richness.

When in doubt, kimchi fried rice it out 😛 @chefwin_usa @sookifoods #kimchi #friedrice #kimchifriedrice #cookwithme #easyrecipe

Found some leftover bacon in my fridge, so of course I turned it into kimchi fried rice. Always a guaranteed win 🔥 #kimchifriedrice 🍳 Kimchi Fried Rice (1 serving) Ingredients * Oil 1 Tbsp * Bacon 100g * Fermented kimchi 150g (add 1/2 Tbsp sugar if too sour) * Cooked rice 200g * Gochujang 1/2 Tbsp * Sesame oil 1/2 Tbsp * Sesame seeds * Fried egg (sunny-side up) 🔥 Instructions 1. Heat oil and cook the bacon. 2. Add kimchi and stir-fry on high heat. 3. If the kimchi is too fermented, add sugar. 4. Add rice and mix well. 5. Add gochujang and continue stir-frying. 6. Turn off the heat → drizzle sesame oil + sesame seeds. 7. Top with a fried egg. Enjoy! 🍳🔥 What should I cook next? Comment below! #koreanfood #homecooking #kimchi

This is Korean kimchi fried rice, the kind Koreans usually eat after Korean BBQ — not dessert, but the most comforting way to end a meal. I was way too lazy to eat out today, but still wanted that exact Korean BBQ feeling at home. This version uses whatever I had in my fridge, but the real secret isn’t the ingredients — it’s the flat pan method. You can add spam, eggs, scallions, shrimp, or anything you like. Pressing the rice flat and letting it cook undisturbed creates that golden, crispy bottom while keeping the inside soft and savory. Crispy, rich, comforting, and honestly dangerous because I could finish the whole pan myself. ⸻ 🧂 RECIPE STEPS: • Chop kimchi and mix with rice and canned tuna • Crush seaweed and mix everything together • Heat a flat cast iron pan and add the rice mixture • Press the rice down flat and drizzle sesame oil • Crack an egg in the center • Cover with foil and cook for about 5 minutes • Remove foil and serve hot . . . . . . . . . . . . . . . #kimchifriedrice #koreanfood #comfortfood #easyrecipes #foodreels

Made some Korean kimchi fried rice with kimchi masala #friedrice