Salmon Kimchi Fried Rice
Seared salmon cubes, tangy kimchi, and a runny fried egg over day-old rice — a fast, satisfying Korean-style fried rice ready in 30 minutes.
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
- Clean, chop salmon into ½" cubes and pat dry. Place in a bowl with the marinade ingredients. Cover and marinate 15 minutes.
- Heat 2 tbsp oil in a wok or pan over medium-high heat. Add salmon and cook 4–5 minutes until nicely seared. Remove and set aside.
- Add onions and garlic to the pan. Cook 1–2 minutes until fragrant.
- Increase heat to high. Add cold rice, soy sauce, and oyster sauce. Mix and cook 2–3 minutes.
- Add chopped kimchi and juice. Mix until rice is well coated. Remove from heat and add cooked salmon.