Korean > Kimchi

Kkaetnip Kimchi Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup chopped kkaetnip (perilla leaves)
- 1/2 cup chopped kimchi
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: sliced green onions for garnish

Special equipment needed: None

Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the onion and carrot and sauté for 2-3 minutes until softened.
3. Add the garlic and sauté for another 30 seconds until fragrant.
4. Add the chopped kkaetnip and kimchi and sauté for 1-2 minutes until heated through.
5. Add the cooked rice to the skillet and stir to combine with the vegetables and kimchi.
6. Drizzle soy sauce and sesame oil over the rice and stir to evenly distribute.
7. Season with salt and pepper to taste.
8. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
9. Serve hot, garnished with sliced green onions if desired.

10-15 minutes total
5. Temperature: Medium-high heat
Serving size: 2-3 servings

Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 52g
- Protein: 7g
- Fiber: 3g
- Sodium: 700mg

Substitutions for ingredients:
- Kkaetnip can be substituted with shiso leaves or basil leaves.
- Kimchi can be substituted with any type of pickled vegetables.
- Onion and carrot can be substituted with any type of vegetables you have on hand.

Variations:
- Add cooked meat such as chicken, beef, or pork for added protein.
- Add a fried egg on top for a classic Korean twist.
- Use brown rice or quinoa instead of white rice for a healthier option.

Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kkaetnip and kimchi into small pieces for even distribution.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.

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

Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.

Presentation ideas:
- Serve in a bowl with a sprinkle of sesame seeds on top.

Garnishes:
- Sliced green onions or sesame seeds.

Pairings:
- Serve with a side of Korean-style pickled vegetables or a simple salad.

Suggested side dishes:
- Korean-style pickled vegetables or a simple salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten.

Food safety advice:
- Make sure to cook the rice and vegetables to a safe temperature of 165°F.

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

Flavor profiles:
- Savory, slightly spicy, and tangy.

Serving suggestions:
- Serve hot as a main dish or as a side dish with other Korean dishes.

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Region: Korean

Taste: Spicy, Savory, Tangy, Umami, Aromatic