My husband is a huge fan of kimchi. He can eat a whole bowl of it on its own. A few years back, my husband ordered kimchi fried rice at a Taiwanese diner. So technically, the kimchi fried rice he had is not very authentic. Nonetheless, it was still tasty.
Fried rice is easy to make, delicious and a great way to use up leftover rice with ingredients you would generally have on hand: eggs and mixed vegetables. Traditional kimchi fried rice has gochujang, which is a spicy red pepper paste. I omitted this from my fried rice as I did not have any on hand.
When I told my husband that I am making fried rice for dinner, he suggested that we make kimchi fried rice. I happily obliged since I was craving kimchi anyhow.
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| Top left clockwise: canola oil, kimchi, rice, mixed vegetables, eggs |
Ingredients
6 eggs
3 cups of kimchi, roughly chopped
4 to 5 cups of day old rice (long grain, short grain or brown)
4 cups mixed vegetables
1/3 cup kimchi juice
Vegetable oil (such as canola)
Directions
1. In a large nonstick skillet, over medium heat, add canola oil. Pour beaten eggs and scramble using a spatula. Cook the eggs until it is still slightly runny. Put aside into a bowl.
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| Scramble the eggs so it is slightly runny |
2. In the same skillet, add a tablespoon of oil and stirfry the kimchi until it is fragrant. Set it aside in a bowl.
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| Cook the kimchi until it is fragrant and you can smell the spices. |
3. Heat up a tbsp of oil to the skillet and heat up the leftover rice, breaking apart any clumps.
4. Add the mixed vegetables and stirfry for a minute.
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| Stirfry the vegetables and rice |
5. Add the scrambled eggs until everything is mixed.
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| Add the eggs |
6. To the skillet, add the kimchi and kimchi juice.
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| Add the kimchi and kimchi juice |
7. Stirfry for 3 to 5 minutes until everything is fully incorporated.
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| Time to eat! |
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