Kimchi Fried Rice Recipe Without Gochujang

Have you ever heard of Kimchi Fried Rice? It is a popular Korean dish that is full of flavour and very easy to make. Kimchi Fried Rice is a great way to use up leftover rice and is a great way to add an extra kick of flavour to your meal. The best part is, you don’t even need Gochujang, the fermented red chili paste, to make it.

Ingredients

To make this delicious Kimchi Fried Rice, you will need the following ingredients:

- 2 cups of cooked white rice, preferably leftover
- 2 tablespoons of vegetable oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 cup of kimchi, diced
- 1 tablespoon of soy sauce
- 2 teaspoons of sesame oil
- 2 tablespoons of toasted sesame seeds
- Salt and pepper, to taste

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the diced onion, garlic, and carrot to the skillet and cook until the vegetables are softened and lightly browned, about 3-4 minutes.

2. Add the kimchi to the skillet and cook for another minute.

3. Add the cooked rice to the skillet and stir to combine. Cook for another minute.

4. Add the soy sauce, sesame oil, and toasted sesame seeds to the skillet and stir to combine. Cook for another 2-3 minutes, stirring occasionally.

5. Taste and adjust the seasoning with salt and pepper, if needed.

6. Serve the Kimchi Fried Rice hot, garnished with extra toasted sesame seeds. Enjoy!

Nutrition

This Kimchi Fried Rice is a tasty and nutritious way to use up leftover rice. Each serving contains approximately:

- 248 calories
- 11.3g of fat
- 33.7g of carbohydrates
- 2.6g of dietary fiber
- 3.2g of protein
- 77.1mg of sodium

It is also a good source of vitamins A and C, as well as iron.

Conclusion

Kimchi Fried Rice is a delicious and nutritious way to use up leftover rice. It is packed with flavour and is incredibly easy to make. Best of all, you don’t need Gochujang, the fermented red chili paste, to make it. Give this Kimchi Fried Rice recipe a try and enjoy the unique flavours of this classic Korean dish.