Baked Kimchi Fried Rice
This baked kimchi fried rice was born in attempts to create a healthier fried rice alternative. It's a one bowl meal that easy to whip together!
Servings: 4
Calories: 332kcal
Ingredients
- 4 cups day old cooked rice, cold
- 1 ½ cup kimchi, chopped into bite sized pieces
- 2 Tablespoon kimchi juice *
- 1 ½ Tablespoon gochujang (Korean chili pepper paste)
- 2 Tablespoon reduced sodium soy sauce
- ½ Tablespoon sesame oil
- 1 ½ Tablespoon rice bran oil *
- 1 cup shelled edamame, frozen
- 3 stalks green onions, sliced, only green parts
Garnishes:
- additional sliced green onions
- toasted white sesame seeds
- shredded seaweed
- fried egg
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine rice, kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran oil, edamame, and green onions. Fold to combine until ingredients are thoroughly mixed.
- Spread mixture on a large baking sheet. Bake for 45-60 minutes, stirring rice about every 15-20 minutes. Cook until rice is hot and the rice on the edges of baking sheet start to crisp up. Serve warm and garnish with green onions, sesame seeds, shredded seaweed, and fried egg.
Notes
- Kimchi juice refers to the liquid the cabbage expels as it continues to ferment/pickle in the jar.
- I prefer rice bran oil, but feel free to substitute vegetable oil or canola oil
Nutrition
Calories: 332kcal, Carbohydrates: 53g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 507mg, Potassium: 363mg, Fiber: 3g, Sugar: 2g, Vitamin A: 142IU, Vitamin C: 3mg, Calcium: 71mg, Iron: 3mg