Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup Buchukimchi (Korean radish kimchi), chopped
- 1/4 cup onion, chopped
- 1/4 cup carrot, diced
- 1/4 cup green onion, chopped
- 1/4 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the carrot and peas, and sauté for 2-3 minutes until the vegetables are slightly softened.
4. Add the Buchukimchi and sauté for another 2-3 minutes until the Buchukimchi is heated through.
5. Add the cooked rice and stir to combine with the vegetables.
6. Drizzle the soy sauce and sesame oil over the rice mixture and stir to evenly distribute.
7. Season with salt and pepper to taste.
8. Continue to stir-fry for 5-7 minutes until the rice is heated through and slightly crispy.
9. Garnish with chopped green onion.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 234
Fat: 9g
Carbohydrates: 33g
Protein: 4g
Sodium: 397mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Buchukimchi can be substituted with regular kimchi or any other pickled vegetable.
- Frozen peas can be substituted with fresh or canned peas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with any other neutral oil.
- Sesame oil can be substituted with any other oil with a nutty flavor.
Variations:
- Add cooked chicken, beef, or shrimp for a protein boost.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add a beaten egg to the rice mixture and scramble it in for a more traditional fried rice texture.
Tips and tricks:
- Use cold, leftover rice for the best texture.
- Make sure to chop the Buchukimchi into small pieces for even distribution throughout the rice.
- Don't overcrowd the skillet to ensure the rice gets crispy.
- Use a wooden spoon or spatula to prevent the rice from sticking to the skillet.
Storage instructions:
Store any leftover Buchukimchi Fried Rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover Buchukimchi Fried Rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Buchukimchi Fried Rice in a bowl or on a plate with a sprinkle of chopped green onion on top.
Garnishes:
Chopped green onion
Pairings:
Pair the Buchukimchi Fried Rice with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to the skillet to moisten it up.
- If the rice is too wet, continue to stir-fry until the excess moisture evaporates.
Food safety advice:
Make sure to cook the rice and vegetables to a safe internal temperature of 165°F.
Food history:
Fried rice is a popular dish in many Asian cuisines, including Chinese, Japanese, and Korean. It was originally created as a way to use up leftover rice and other ingredients.
Flavor profiles:
The Buchukimchi Fried Rice has a savory and slightly spicy flavor from the Buchukimchi and soy sauce, with a nutty undertone from the sesame oil.
Serving suggestions:
Serve the Buchukimchi Fried Rice as a main dish for lunch or dinner.
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Region: Korean