Get ready to transform your ordinary weeknight dinner into an extraordinary culinary adventure! This Fried Rice with Kimchi and Spinach is not just a meal - it's a flavor explosion that combines the tangy punch of kimchi, the earthy freshness of spinach, and the comforting warmth of perfectly seasoned rice. Whether you're a Korean cuisine enthusiast or just looking to shake up your cooking routine, this recipe promises to deliver a restaurant-quality dish right in your own kitchen in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 2 cups fresh spinach
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Green onions for garnish
Instructions
- Begin by gathering all the ingredients: 2 cups of cooked rice, 1 cup of chopped kimchi, 2 cups of fresh spinach, 2 beaten eggs, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and green onions for garnish.
- Heat a large skillet or wok over medium heat. Add the sesame oil and allow it to warm up for about 30 seconds.
- Once the oil is hot, pour in the beaten eggs. Scramble the eggs gently until they are fully cooked, which should take about 2-3 minutes. Transfer the scrambled eggs to a plate and set aside.
- In the same skillet, add the chopped kimchi. Stir-fry the kimchi for about 3-4 minutes until it becomes fragrant and slightly caramelized.
- Add the fresh spinach to the skillet with the kimchi. Cook for an additional 2-3 minutes, stirring frequently, until the spinach is wilted and tender.
- Next, add the cooked rice to the skillet. Break up any clumps of rice with a spatula and mix well with the kimchi and spinach.
- Pour the soy sauce over the rice mixture and stir to combine thoroughly. Continue cooking for another 3-4 minutes, allowing the rice to heat through and absorb the flavors.
- Once everything is well mixed and heated, gently fold in the scrambled eggs. Cook for an additional minute to warm the eggs through.
- Remove the skillet from heat and transfer the fried rice to a serving dish. Garnish with chopped green onions before serving.
- Serve hot and enjoy your delicious Fried Rice with Kimchi and Spinach!
Tips
- Use day-old rice: Cold, leftover rice works best for fried rice as it's less sticky and creates a better texture.
- High heat is key: Make sure your skillet or wok is properly heated to achieve that classic "wok hei" flavor and prevent soggy rice.
- Don't overcrowd the pan: Cook in batches if needed to ensure each ingredient gets properly caramelized.
- Customize your kimchi: If you're sensitive to spice, choose a mild kimchi or rinse it slightly before cooking.
- For extra protein, consider adding diced chicken, tofu, or shrimp to make the dish more substantial.
- Use a non-stick skillet or well-seasoned wok to prevent the rice from sticking and burning.
- Adjust soy sauce to taste - some kimchis are already quite salty, so add gradually.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 110mg
