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Kimchee Fried Rice

Image for Kimchee Fried Rice
plate

Yield

44 servings (per 1/2 gallon bottle)

kikkoman products used:

ingredients

3 cups Cooked White Rice (medium or long grain)
3 tablespoons Vegetable Oil
1/2 cup Frozen Mixed Vegetables (carrots, corn and peas)
1/4 cup White Onion, diced
1 Egg, lightly beaten
3 tablespoons Kikkoman Preservative-Free Poke Sauce
1 cup Kimchee, drained, roughly chopped
1 tablespoon Kimchee Juice, or to taste

 

Garnish:
Green Onions, sliced

 

Option: Add meat and additional vegetables if desired.

directions

  1. Heat 1 tablespoon oil in large non-stick skillet over high; add egg and cook, stirring until scrambled and set. Remove from skillet and set aside.
  2. In the same skillet, add remaining 2 tablespoons of oil. Add onions and sauté for 1 minute. Add frozen mixed vegetables and cook for an additional 2 minutes.
  3. Add chopped kimchee, stirring frequently, until kimchee is softened, about 4 minutes.
  4. Add rice and stir well to break up any rice clumps and combine all ingredients.
  5. Mix Kikkoman Poke Sauce and kimchee juice, then add to skillet. Cook an additional 3 minutes, stirring constantly until sauce is incorporated into the fried rice.
  6. Transfer Kimchee Fried Rice to a serving dish, garnish with green onions and serve immediately.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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