Recipe: Yummy Kimchi Fried Rice

Kimchi Fried Rice. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. If there are any leftover rice containers from last night's take out, fried rice begs to be on the menu. If you also have ripe kimchi on hand, there is no better time to make Kimchi Fried Rice.

You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. You can have Kimchi Fried Rice using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Kimchi Fried Rice

1. It's of rice.
2. Prepare of kimchi.
3. Prepare of red pepper paste.
4. Prepare of garlic.
5. Prepare of leek.
6. Prepare of cooking oil.
7. Prepare of sesame oil.
8. Prepare of roasted sesame seeds.
9. Prepare of egg (boiled).
10. You need of cauliflower (fried).
11. You need of cucumber.
12. You need of ▪Soup.
13. It's of dried tofu.
14. You need of carrot.
15. Prepare of fried garlic.

In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like. Day old rice is tossed with garlic, ginger, kimchi and gochujang for a slightly spicy yet majorly addictive fried rice. Kimchi fried rice might just be your new favorite.

Kimchi Fried Rice instructions

1. Prepare all ingredients.
2. Heat the pan, fry garlic. Then add the pepper paste, kimchi, mushroom, stir..
3. Add some rice, leek, and sesame oil. Let it dry. Sprinkle with roasted sesame seeds on top of the rice..

The first time I had kimchi was at a Korean bbq restaurant a few years back. Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety of meat and/or vegetables are often added. So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms). In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil. Heat canola oil in a large skillet over medium high heat.