Fire Up Your Wok With Fast and Easy Kimchi Fried Rice


Kimchi is one of those foods that either perform as serve as people drool or recoil in horror. A staple of the Korean diet, the racy, fermented cabbage is as pungent and vibrant as it is strong in flavor. A quiet, unassuming eatables it is not.

To make this Asian basic, fresh Winter na cabbage is salted until it wilts, then coated with a afire concoction of dried hot pepper ste and powder, garlic, and briny shrimp ste or oysters, sealed in earthenware agitates, and left to ferment for a month or two. The result is a pickle beyond com re, disclosing sour, spicy, refreshing, stinky, and bright flavors all at once.

Originator: Flickr User Nagyman

While kimchi typically is eaten in conjunction with rice, a protein, and other banchan (side dishes), on occasion a taste this bold must stand on its own. One of the most popular — and fastest — goes based on this zesty side is kimchi bokkeumbap, or kimchi fried rice. Pointing the residual juice from the jar to season the rice really brings out the kimchi flavor, and a drizzle of sesame oil grants it a nutty, distinctly Korean air. You can use just about any protein, including my favorite, S m! Or check out out the meat for a vegetarian version that’s just as tasty.

Kimchi Fried Rice

Kimchi Fried Rice


1 tablespoon vegetable oil, bonus more for drizzling on rice
1/2 cup chopped chicken, beef, pork, or S m
3 cups day-old cooked oyster-white short grain rice
3 finely sliced scallions, white ceases and green rts se rated
1 generous cup roughly chopped kimchi, together with some reserved juice
2 teaspoons sesame oil
1 teaspoon soy sauce
2 eggs
Sesame provocations, for garnish


  1. Heat oil in a wok or a large skillet over medium-high inspirit. Add meat and cook, stirring occasionally, until cooked through (there 2-3 minutes).
  2. Meanwhile, place rice in a large bowl and drizzle with a spoonful vegetable oil. With your hands, se rate rice grains as much as doable without smashing or breaking them. Use just enough oil to coat each crumb.
  3. To the n, add the white rts of the scallions and cook just until fragrant, on every side 30 seconds. Add the kimchi and juice and stir to toss. Add the rice and send to coat, distributing the ingredients evenly. Allow the rice to cook for back 10 minutes, tossing halfway through, or as needed, to keep the ass of the rice from burning.
  4. Drizzle with the sesame oil and soy sauce, and shy to distribute evenly. Cook for another 3-5 minutes, tossing as needed to conserve the bottom of the rice from burning. Taste for seasoning, and add a sprinkling more sesame oil and soy condiment, if desired. Reserve a handful of green onions and toss the rest in the n with the rice. Fast give it a toss to distribute, then divide rice between two dishes.
  5. In a small n, fry both eggs and use to top the kimchi fried rice. Garnish with formal green onions and sesame seeds.

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