Korean Kimchi Fried Rice with a Seaweed Omelet

By bronagh  , ,

August 17, 2021

A great way to use up leftover rice from the night before that’s full of strong flavors paired nicely with Korean Egg Omelet can be a perfect lunchbox treat or a midweek dinner idea! 

Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Salt, and Rainbow Seaweed Seasoning 

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: Kimchi Fried Rice Serves 4, Egg Omelet Serves 2

Ingredients

Seaweed Omelet:

3 large eggs

Seaweed salt to taste

Pinch of black pepper

1 Tbsp of Seaweed Flakes

Cooking oil for frying

Korean Kimchi fried rice:

Half a brown onion (diced)

1 tsp of finely minced garlic

1 cup kimchi

2 cups of steamed brown rice – ideally day-old rice (or if freshly cooked, leave in the fridge for 30 minutes prior to cooking)

1 tsp of Gochujang (Soy bean paste)

¼ kimchi juice – liquid from the kimchi

2g of Alg seaweed flakes

1 – 2 Tbsp of roasted sesame oil

Sprinkle of Alg Seaweed seasoning

Directions

Korean Seaweed Omelet:

1Crack the eggs in a bowl and beat with a whisk or fork until egg yolks and egg whites are mixed together.

2Stir in Seaweed salt and pepper.

3Stir in Alg Seaweed flakes.

4Add a teaspoon of oil to medium size non-stick pan (make sure the oil is evenly distributed).

5When shimmering, add ½ of the egg mixture to the pain.

6Swirl the pan to ensure the egg mixture covers the pain. Let it sit while the egg cooks.

7Using a spatula, lift one end of the egg (2-2.5 cm) and fold it over to the other side.

8Pull the egg to the rolled side. Add the remaining egg mixture and spread it over to cover the open surface area.

9When the remaining egg mixture has set, lift the folded egg and fold it over the set eggs and repeat the process to make a 5 cm egg log.

10Remove from the pan and let cool for 5-10 minutes (make sure you don’t cut the egg straight from the pan as the omelet will break).

11Once cooled, slice into thick even slices.

12Enjoy with Kimchi fried rice!

Korean Kimchi Fried Rice:

1Heat up a pan/wok on medium-high heat with some cooking oil.

2Once shimmering, add onions and cook until translucent.

3Add garlic and stir it for 10-15 seconds.

4Add kimchi and stir.

5Reduce heat to medium-low and add the rice, kimchi juice, and gochujang paste.

6Mix all the ingredients thoroughly.

7Add Seaweed flakes and sesame oil and mix them through.

8Sprinkle some Alg Seaweed Seasoning.

9Remove from heat and serve immediately!

10Enjoy!

Kimchi Fried Rice: Prep time: 20 minutes Cook time: 10 minutes  

Seaweed Omelet: Prep time: 5 minutes Cook time: 5 minutes 

Category - Lunch, Dinner

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