Salmon Kimchi Fried Rice
Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor.
Servings: 4
Calories:
Ingredients
- 4 cups cold cooked 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.