Salmon Kimchi Fried Rice

Salmon Kimchi Fried Rice with an over easy egg is deliciously filling and fun to eat. This recipe is one of my go to dinners when I want something simple, rewarding and satisfying. The runny yolk of the egg adds richness and goes great with the seared salmon cubes. Salmon is a versatile fish that goes great with kimchi and fried rice. The seared Salmon adds juicy chunks of meat to complete this well balanced and satisfying meal. The kimchi can be a bit spicy so be sure to sample/taste yours to make sure you like it. But for me, I love the spice and I make my own homemade kimchi. So this dish is a personal favorite that I believe everyone can make and appreciate. I love the tart and spice of crunchy kimchi and warm spoonfuls of filling rice and I am sure you will too.

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Clean, chop (½” cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.

Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.

Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.

Add chopped cabbage kimchi and juice.

Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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Salmon Kimchi Fried Rice

Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Korean
Servings 4
Calories

Ingredients
  

  • 4 cups cold rice at least 1 day old
  • 1 cup Napa cabbage kimchi with juice chopped
  • 2 tbsp kimchi juice
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ onion chopped
  • 3 garlic cloves minced
  • 2 tbsp vegetable or canola oil 

Marinate

  • 8 oz salmon cut into ½" cubes
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • ½ tbsp ground gochugaru Korean Chili Powder

Instructions
 

Marinate

  • Clean, chop (½" cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

Cook

  • Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.
  • Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.
  • Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.
  • Add chopped cabbage kimchi and juice. Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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    Keyword best salmon kimchi fried rice, easy salmon kimchi fried rice recipe, kimchi fried rice, korean fried rice, salmon fried rice, salmon kimchi fried rice
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