Welcome to the delightful world of Kimchi Fried Rice! This dish is perfect for using up leftover rice and bursting with flavor. Trust me, it’s a satisfying way to spice up your meal!
Tips for Success
Make sure your rice is cold and day-old for the best texture. The sautéing of the veggies adds a wonderful aroma that will have everyone gathering around!
Why You’ll Love It
The combination of kimchi and gochujang gives this fried rice a unique kick that you won't be able to resist. You’ve got to try this one!
Ingredients
- Rice and Veggies:
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Instructions
- Cook the Veggies:
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Step 1- Saute veggies: Saute veggies: Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and toss for 1 minute.
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Step 2- Add Rice: Add rice: Separate the cold, cooked rice grains with your fingers and add to the pan. Toss gently to combine.
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Step 3- Season: Season: Add soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy). Taste and add pepper, salt or more soy sauce, as needed.
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Step 4- Serve: Serve immediately, with gochujang hot sauce, if desired.
Nutrition
- Calories: 350, Fat: 10g, Carbs: 56g, Protein: 8g
Cooking techniques
Stir-frying is the key cooking technique here. It allows for quick cooking while preserving the texture of the ingredients. Make sure to keep the heat high and stir gently to avoid mushiness.
Variations or substitutions
Feel free to substitute brown rice or quinoa for a healthier option. You can also add in other veggies like bell peppers or peas!
Storage tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to retain texture.
Notes
For a vegetarian version, ensure your kimchi is made without fish sauce. You can customize the spice level by adjusting the amount of gochujang.
