Korean

Bibikkan's Kimchi Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1/2 cup chopped kimchi
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons gochujang
- 2 tablespoons toasted sesame seeds

Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-Step Instructions:
1. Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
2. Add kimchi, onion, carrot, bell pepper, and garlic to the skillet and cook for 5 minutes, stirring occasionally.
3. Add cooked rice to the skillet and stir to combine.
4. Add soy sauce, gochujang, and toasted sesame seeds and stir to combine.
5. Cook for 5 minutes, stirring occasionally, until the rice is heated through.
6. Serve hot.

Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4

Nutritional Information:
Calories: 240
Fat: 9g
Carbohydrates: 34g
Protein: 4g

Substitutions for Ingredients
- Kimchi: You can substitute kimchi with pickled cabbage or radish.
- Soy sauce: You can substitute soy sauce with tamari or coconut aminos.
- Gochujang: You can substitute gochujang with sriracha or chili garlic sauce.
- Sesame oil: You can substitute sesame oil with vegetable oil or olive oil.

Variations:
- You can add cooked chicken, beef, or pork to the fried rice.
- You can add other vegetables such as mushrooms, zucchini, or broccoli.
- You can add other seasonings such as ginger, garlic powder, or chili powder.

Tips and Tricks:
- Make sure to cook the vegetables until they are tender before adding the rice.
- If the fried rice is too dry, you can add a tablespoon of water or chicken broth.
- To make the fried rice spicier, you can add more gochujang or chili powder.

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat leftovers in a skillet or wok over medium heat until heated through.

Presentation Ideas:
Serve the fried rice in a bowl and garnish with toasted sesame seeds and chopped green onions.

Garnishes:
Toasted sesame seeds, chopped green onions

Pairings:
This fried rice pairs well with grilled meats or seafood.

Suggested Side Dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
- Salad

Troubleshooting Advice:
If the fried rice is too dry, add a tablespoon of water or chicken broth. If the fried rice is too salty, add a tablespoon of sugar or honey.

Food Safety Advice:
Make sure to store leftovers in an airtight container in the refrigerator and consume within 3 days.

Food History:
Kimchi fried rice is a popular dish in Korean cuisine. It is believed to have originated in the 1950s when kimchi was first introduced to Korea.

Flavor Profiles:
This fried rice has a savory and spicy flavor with a hint of sweetness.

Serving Suggestions:
Serve the fried rice with grilled meats or seafood and a side of kimchi or pickled vegetables.

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Region: Korean

Taste: Spicy, Savory, Tangy, Umami, Aromatic