Rice Cookers Recipes

Kimchi Fried Rice

Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavoring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavorful but also vibrant in color!


Ingredients (serves 4): 
To Cook in the Rice Cooker: 

  • 2 cups (rice measuring cup) short or medium grain white rice 
  • Water to fill to water level 2 for "WHITE RICE"  
To Prepare Separately: 

  • 3 Tbsp. vegetable oil 
  • 1 cup kimchi, chopped into bite-sized pieces 
  • 10 oz. canned tuna in oil, drained 
  • 4 Tbsp. kimchi pickling liquid 
  • salt to taste
  • 1/8 tsp. black pepper
Garnish: 

  • 4 eggs 
  • 1 tsp. sesame seeds 
  • 8 sheets Korean seaweed (2.5” x 3”), cut in strips 
  • 2 stalk green onion, cut into thin slices 
1

Measure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan. 
2

Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.
3

When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes. 
4

Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes. 
5

When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper.
6

Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion.
7
Enjoy while hot!

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