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–+ servings

Cabbage & Kimchi Fried Rice

A flavorful and spicy fried rice dish featuring cabbage and kimchi, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: main dish, Side Dish
Cuisine: Asian, Korean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cabbage shredded
  • 1 cup kimchi chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 cup green onions sliced
Rice
  • 4 cups cooked rice preferably day-old
Sauces and Seasoning
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon gochujang Korean chili paste
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Optional Toppings
  • 2 tablespoons sesame seeds for garnish
  • 1 each fried egg per serving

Method
 

Prepare the Ingredients
  1. Shred the cabbage, chop the kimchi, dice the onion and carrot, and slice the green onions.
Cook the Vegetables
  1. In a large skillet, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
  2. Add cabbage and carrot, cook until softened, about 5 minutes.
  3. Stir in kimchi and cook for another 2-3 minutes.
Fry the Rice
  1. Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
  2. Pour in soy sauce and gochujang, mix thoroughly. Season with salt and pepper to taste.
  3. Cook for an additional 5-7 minutes, stirring occasionally until heated through.
Serve
  1. Garnish with sliced green onions and sesame seeds. Top with a fried egg if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, use day-old rice to prevent the fried rice from becoming mushy.

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