Kimchi Fried Rice with Perilla

This easy kimchi fried rice with perilla recipe is made with leftover rice,
kimchi, ham, and perilla leaves. Add a rich and runny sunny-side up egg to this
savory fried rice for a quick and flavorful weeknight meal.

Servings: 2

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Course:

Main Course

Cuisine:

korean

Keywords:

Egg Rice ham Kimchi fried rice stir-fry Shiitake Seaweed Perilla

Instructions

1 Add the cubed ham or spam to a medium sized skillet over medium heat. Saute for
about 5 minutes or until all sides are lightly crisp and browned. Push the ham
to one side of the pan.
2 Add the sesame oil to the skillet, and add the old rice.
3 Break the rice apart and mix it in with the sesame oil.
4 Mix the kimchi juice, soy sauce, and coconut sugar into the rice.
5 Push the rice to the side. Add the shiitake mushrooms and kimchi and sauté them
together for a 3 minutes or until the mushrooms are cooked through and kimchi is
slightly charred.
6 Mix the ham, rice, kimchi and mushrooms together.
7 Stir in some of the shredded roasted seaweed and perilla leaves. (Use the
remaining seaweed and perilla for garnish at the end.)
8 Add some of the fried rice to a bowl. Top with a sunny-side up egg and garnish
with sesame seeds, crushed roasted seaweed, and shredded perilla.
9 Serve immediately.

Kimchi Fried Rice with Perilla

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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