Quick & Easy Kimchi Fried Rice
Hey guys :) I have to say Kimchi has been my lifesaver during the lockdown. Since kimchi is fermented cabbage, it can be eaten for months if stored in the refrigerator.
Most Koreans have a kimchi refrigerator at home and the refrigerator is full of kimchi that can be eaten for months or years. Even when covid19 was rapidly spreading, there was no food stockpiling phenomenon in South Korea. One of the many reasons is that Koreans always have stored foods such as rice and kimchi at home. You can make so many dishes out of Kimchi and I want to introduce one by one :)
The first dish is Kimchi fried rice. I made a vegetarian version this time, however, you can add canned tuna, bacon, pork, beef, shrimp, etc. anything you want!
It's so easy and quick to make it! Let's get started :)
Kimchi Fried Rice
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Ingredients
• 2 cups cooked white rice (room temperature) 1. Preheat a pan on medium-high heat, add 2 Tbsp of cooking oil.
• 2 cups Kimchi (cut into thumb size pieces) - wear cooking gloves and squeeze the juice out of kimchi in advance.
• 6 Tbsp kimchi juice - squeezed from kimchi
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper (optional)
• 1/4 cup chopped green bell pepper (optional)
• 1/2 Tbsp Gochujang(red pepper paste)
• 1 tsp soy sauce
• 2 Tbsp cooking oil
• 1/4 cup Korean seasoned seaweed
Instructions:
2. Add onion, red bell peppers, green bell peppers and stir quickly.
3. When onion gets softer add Kimchi and stir fry them till Kimchi gets softer.
4.
Add rice, kimchi juice, Gochujang, soy sauce and mix all together thoroughly.
5.
Crush the seasoned seaweed and mix with Kimchi fried rice.
6. Serve with fried eggs.