KIMCHI FRIED RICE
Fried rice with Korean kimchi is a simple and delicious dish.
The greatest way to impart a spicy and pungent flavor is with kimchi. You just need 15 minutes to cook this Korean dish.
DELICIOUS KOREAN FRIED RICE
I always ask for additional kimchi when I eat out at Korean eateries. When I have leftover kimchi, I make the finest fried rice ever: kimchi fried rice!
Yes, I do suffer from the ill effects of fried rice syndrome. Tossing a variety of things into a hot wok or skillet and stir-frying rice is one of my favorite ideas. My favorite Asian comfort dish, it’s always tasty and scrumptious.
One of the most famous Korean recipe is Kimchi fried rice. It’s no secret that a large number of people enjoy Korean cuisine.
It just takes 15 minutes to complete this dish from start to end.
Aside from the staples of kimchi and steaming rice, you have the option of including other toppings such as spam, pork belly, bacon, or even an egg. Fried rice is traditionally served with an egg on top, which is typically served sunny side up.
Kimchi and rice are all I need in this dish for me. It’s time to get to work. Below, I’ll provide you some of my best advice and tricks.
A bright orange liquid coats store-bought bottled kimchi. The main ingredient in kimchi napa cabbage. It provides the moisture or juice that serves as the liquid component of the dish.
Moisture oozes out of the napa bag during the fermenting process.
To begin, drain the kimchi of its liquid before beginning to cook the fried rice. Toasty and dry, not soggy and lumpy, is the ideal texture for fried rice.
The fiery red color and heady kimchi flavors and fragrances entice you to take a bite. Kimchi fried rice can be frozen for up to a week because it is made using fully fermented kimchi.
This is a nutritious and healthy dinner because kimchi is one of the healthiest foods with several health advantages. Because of the probiotics it contains and the fact that it aids digestion,
There are just 233 calories in one serving of this meal.
- 3 dashes of ground black pepper
- 2 cups of overnight steamed rice
- 2 tablespoons of oil
- 1 clove of finely minced garlic
- 1 tablespoon of soy sauce
- 1 stalk of scallion
- ½ cup of kimchi
- ¼ finely diced small onion
- ¼ teaspoon of sesame oil
- High heat is needed for a wok or skillet. Oil should be added at this point.
- Garlic and onion should be sautéed until aromatic in heated oil.
- Before adding the rice, toss in the kimchi and give it a quick swirl. Mix thoroughly.
- Saute the scallion in the sesame oil with the soy sauce. Stir the rice to ensure that the sauce is well distributed throughout. Serve as soon as possible.
- Kimchi fried rice can be served with a sunny-side-up egg on top.
I prefer it spicy and loaded with kimchi. If you like a milder flavor, use less kimchi. Kimchi Fried Rice can be topped with a sunny-side-up egg..