Kimchi Fried Rice
This recipe is highly adaptable and depends on the ripeness and spiciness of your kimchi. Use young kimchi for the full amount; if using super ripe kimchi, halve the amount and add tofu or extra vegetables. You can also add pan-fried Gochujang Kimchi Sausages and extra tamari or gochujang if needed.
This recipe is highly adaptable and depends on the ripeness and spiciness of your kimchi. Use young kimchi for the full amount; if using super ripe kimchi, halve the amount and add tofu or extra vegetables. You can also add pan-fried Gochujang Kimchi Sausages and extra tamari or gochujang if needed.
- 2 tbsp (30 ml) melted coconut oil or peanut oil divided
- 1 medium white onion (peeled trimmed and chopped)
- 1 pound (454 g) homemade kimchi (page 27) or store-bought
- 1 cups (201 g) frozen green peas
- 3 cups will vary (585 g) cooked and chilled rice of choice
- 1 tbsp (15 ml) reduced-sodium tamari
- 1 tbsp (15 ml) kimchi brine
- garnishes: chopped dry roasted peanuts and sesame crumbled roasted nori sheet, mild-flavored fried or baked tofu
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (454g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat 1 tablespoon (15 ml) of oil on medium-high heat in a large skillet or wok.
- Add the onion and cook until it starts to brown, about 5 minutes. Stir occasionally.
- Add the kimchi and cook until it isn’t too juicy anymore and is heated through, about 5 minutes.
- Add the green peas and cook until bright green and heated through, about 3 minutes.
- Set aside.
- Break the rice apart with a spoon to remove clumps.
- In another skillet, heat the remaining 1 tablespoon (15 ml) of oil on medium-high heat.
- Add the rice to the oil and cook until heated through and crisp, about 3 minutes.
- Add the tamari and kimchi brine, and cook until absorbed and fragrant, about 2 minutes. Be sure to stir occasionally.
- Stir the rice into the vegetables to combine.
- Cook for another 2 minutes to let the flavors meld.
- Serve with your garnishes of choice.
A Busy Mom's Quick and Delicious Kimchi Fried Rice
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and – most importantly – delicious enough to satisfy my picky family. That’s where this Kimchi Fried Rice recipe comes in. I stumbled upon it while browsing through a new cookbook, and let me tell you, it’s become a weeknight staple.
The beauty of this dish lies in its adaptability. One week, I might use perfectly ripe kimchi, resulting in a vibrant, spicy kick. Other times, when I'm short on time, I grab a jar from the supermarket. The result? A slightly different flavor profile, but always delicious. The key, I've found, is to balance the kimchi's spiciness with other elements. A little extra tamari or a handful of crunchy peanuts can completely transform the dish.
The magic of kimchi: I have to admit, I was initially hesitant to experiment with kimchi. The pungent aroma seemed daunting. But once I tasted it in this recipe, my perspective changed. The fermented cabbage adds a depth of flavor and a satisfying tang that’s unlike anything else. It’s a healthy dose of probiotics too, which is always a win in my book!
Adapting to my life: I often modify the recipe depending on what I have on hand. Sometimes I throw in leftover cooked chicken or shrimp for extra protein. Other times, I add a variety of vegetables – bell peppers, carrots, zucchini – to boost the nutritional value. The possibilities are endless!
This kimchi fried rice is not just a quick meal; it’s a testament to the power of simple ingredients and a little creativity. It's a dish that nourishes my family, saves me time, and never fails to impress, even on the busiest of evenings.
Beyond the family dinner table: This recipe is also incredibly versatile for lunches or even quick dinners on the go. I sometimes pack it in individual containers for my kids' school lunches – a healthier alternative to processed snacks. It also travels beautifully, making it a perfect dish for a picnic or potluck. Just imagine the compliments you’ll receive!
Tips and tricks from my kitchen: To achieve that perfect crispy rice, make sure your rice is completely cooled and dry before adding it to the pan. Don't overcrowd the pan; work in batches if necessary. And don't be afraid to experiment with different garnishes! Toasted sesame seeds, chopped scallions, or even a fried egg add an extra layer of texture and flavor.
Why this recipe is a keeper: This Kimchi Fried Rice recipe is more than just a meal; it’s a symbol of resourcefulness and deliciousness. It's a testament to how simple ingredients, cleverly combined, can create something extraordinary. And for a busy mom like me, that's priceless.
More than just dinner: It's a reminder that even amidst the chaos of daily life, there’s always time for a delicious, healthy, and satisfying meal that the whole family will enjoy. So, next time you're short on time and looking for a flavor explosion, give this recipe a try. You won't be disappointed!
A final note on kimchi: If you’re new to kimchi, I highly recommend starting with a milder variety. The spiciness can vary greatly depending on the brand and fermentation process. You can always add more if needed, but it’s harder to take it away!
Enjoy!
