Kimchi Fried Rice

Ingredients

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 1 cup (235ml) kimchi, chopped 1 cup (235ml) kimchi, chopped
• 1/2 cup (120g) protein of your choice (such as diced chicken, shrimp, or tofu) 1/2 cup (120g) protein of your choice (such as diced chicken, shrimp, or tofu)
• 1/2 cup (75g) carrots, finely diced 1/2 cup (75g) carrots, finely diced
• 1/2 cup (75g) peas 1/2 cup (75g) peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame seeds (for garnish) 1 tablespoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add minced garlic and sauté for 1 minute until fragrant.
3. 3.
   Add the protein of your choice and cook until browned and cooked through.
4. 4.
   Add carrots and peas to the skillet and stir-fry for 2-3 minutes until slightly tender.
5. 5.
   Add chopped kimchi to the skillet and stir-fry for another 2 minutes.
6. 6.
   Push the ingredients to one side of the skillet and add the cooked rice to the other side.
7. 7.
   Drizzle soy sauce, gochujang, and sesame oil over the rice. Mix everything together until well combined.
8. 8.
   Continue stir-frying for 3-4 minutes until the rice is heated through and slightly crispy.
9. 9.
   Remove from heat and garnish with sliced green onions and sesame seeds.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it. This will help reduce the spiciness while still retaining the tangy taste.
• Gochujang — Adjust the amount of gochujang according to your spice tolerance. Add more for extra heat or reduce for a milder version.
• Rice — It's best to use day-old rice for this recipe as it tends to be drier and results in a better texture. If using freshly cooked rice, spread it out on a baking sheet and let it cool for a few minutes before using.

Tips & Tricks

• For added flavor, you can incorporate other vegetables like bell peppers or mushrooms.
• To make the dish more substantial, you can add a fried egg on top of each serving.
• If you prefer a vegetarian version, use tofu as the protein or simply omit it.
• Leftover Kimchi Fried Rice can be stored in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.
• Feel free to adjust the seasoning according to your taste preferences. Add more soy sauce or gochujang if desired.

Serving advice

Serve Kimchi Fried Rice hot as a main course or as a side dish alongside Korean barbecue, grilled meats, or a variety of banchan (Korean side dishes). It pairs well with a refreshing cucumber salad or a simple green salad.

Presentation advice

To enhance the presentation, serve the Kimchi Fried Rice in individual bowls or on a large platter. Garnish with additional sliced green onions and sesame seeds for an appealing touch. Consider adding a side of kimchi or pickled vegetables for an extra pop of color and flavor.