Korean > Rice

Easy Kimchi Fried Rice Recipe

Ingredients with Measurements:
- 3 cups cooked white rice
- 1 cup kimchi, chopped
- 1/2 cup kimchi juice
- 1/2 cup frozen peas
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 2 eggs, beaten
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the chopped kimchi and frozen peas to the skillet and cook for 3-4 minutes until the kimchi is slightly softened.
4. Add the cooked white rice to the skillet and stir to combine with the kimchi and peas.
5. Pour the kimchi juice, soy sauce, and sesame oil over the rice and stir to combine.
6. Push the rice mixture to one side of the skillet and add the beaten eggs to the other side.
7. Scramble the eggs until cooked through, then mix them into the rice mixture.
8. Season with salt and pepper to taste.
9. Top with sliced green onions and serve hot.

15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings

Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 40g
- Protein: 8g
- Sodium: 600mg
- Fiber: 2g
- Sugar: 3g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Fresh or canned peas can be used instead of frozen peas.
- Vegetable oil can be substituted with any neutral oil.
- Tamari can be used instead of soy sauce.
- Scallions can be used instead of green onions.

Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Use different vegetables such as carrots, bell peppers, or corn.
- Add a splash of rice vinegar for extra tanginess.
- Use quinoa instead of rice for a gluten-free option.

Tips and tricks:
- Use day-old rice for best results.
- Cook the eggs separately for a more visually appealing dish.
- Adjust the amount of kimchi juice to your liking.
- Use a non-stick skillet to prevent sticking.

Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in individual bowls or on a platter.
- Garnish with extra green onions or sesame seeds.

Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes

Pairings:
- Korean BBQ chicken
- Steamed bok choy
- Miso soup

Suggested side dishes:
- Kimchi pancake
- Korean cucumber salad
- Steamed rice

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, cook for a few more minutes to evaporate the excess liquid.

Food safety advice:
- Make sure to cook the eggs until fully cooked to avoid any risk of foodborne illness.

Food history:
- Kimchi fried rice is a popular Korean dish that originated as a way to use up leftover rice and kimchi.

Flavor profiles:
- Spicy, tangy, savory

Serving suggestions:
- Serve hot as a main dish or side dish.

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Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Aromatic