Prep Time
10 minutes
Cook Time
15 minutes
Bold, cozy, and packed with savory goodness. This Kimchi Fried Rice is full of spicy, tangy kimchi, tender zucchini, and fluffy rice that soaks up all that rich, garlicky flavor. Topped with a crispy-edged sesame fried egg and a sprinkle of green onions and sesame seeds, it’s an easy, crave-worthy meal that hits salty, umami, and comfort food vibes all in one bowl.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 medium Zucchini, chopped
- 1 Tbsp Toasted Sesame Oil
- 2 cups Cooked White Rice, day-old
- 2 Tbsp Black Garlic Tamari Barrel Aged Balsamic
- 1½ Tbsp Black Garlic Shiitake Rub & Seasoning
- 1 tsp Black Garlic Infused Sea Salt
- 1½ cups Kimchi plus 3 Tbsp reserved Kimchi juice
- Green Onions & Sesame Seeds, for serving
Fried Egg (For 1 Serving):
- 1 Egg
- 1 tsp Toasted Sesame Infused Olive Oil
- 1 tsp Black Garlic Tamari Barrel Aged Balsamic
- Sesame Seeds
Directions
- In a wok over medium-high heat, add 1 Tbsp Toasted Sesame Oil. Add chopped zucchini and sauté until tender and browned, about 5 minutes.
- Add rice to the wok and season with Black Garlic Tamari Barrel Aged Balsamic, Black Garlic Shiitake Rub & Seasoning, and Black Garlic Infused Sea Salt.
- Stir in kimchi and reserved kimchi juice. Cook for about 3 minutes until the flavors meld.
- In a frying pan over medium heat, add 1 tsp Toasted Sesame Oil. Crack in the egg and cook it sunny side up, about 2 minutes. One minute before the egg is done, drizzle with Black Garlic Tamari and sprinkle with sesame seeds.
- Plate the rice into bowls and top each serving with a fried egg, green onions, and more sesame seeds. Enjoy!
Recipe Note
Chef Tip: If you want to make this recipe but don’t have day old rice, spread your freshly cooked rice out in a thin even layer on a baking sheet and set it in the fridge to dry out for 30 minutes – 1 hour.
