Asian > Korean > Rice > Kimchi Fried Rice

Masan-Style Kimchi Fried Rice Recipe

Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 2 cups cooked white rice
- 1/2 cup kimchi, chopped
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds
- 2 green onions, sliced

Special Equipment Needed:
- Large skillet
- Wooden spoon

Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the garlic and onion and cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
3. Add the cooked rice and kimchi and cook, stirring occasionally, until the rice is heated through, about 5 minutes.
4. Stir in the gochujang, sesame oil, and soy sauce and cook, stirring occasionally, until the rice is evenly coated, about 2 minutes.
5. Remove the skillet from the heat and stir in the sesame seeds and green onions.

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

Nutritional Information:
Calories: 330
Fat: 12g
Carbohydrates: 47g
Protein: 6g

Substitutions for Ingredients:
- Vegetable oil: canola oil, olive oil, or coconut oil
- Onion: shallot or leek
- Kimchi: pickled vegetables
- Gochujang: Sriracha or chili garlic sauce
- Sesame oil: vegetable oil or olive oil
- Soy sauce: tamari or liquid aminos
- Sesame seeds: chopped peanuts or almonds
- Green onions: chives or cilantro

Variations:
- Add cooked chicken, beef, pork, or tofu for a protein-packed meal
- Add diced bell peppers, mushrooms, or zucchini for a veggie-packed meal
- Add cooked quinoa or brown rice for a gluten-free meal

Tips and Tricks:
- Use cold, leftover rice for best results.
- If the rice is too dry, add a splash of water or vegetable broth.
- Taste and adjust the seasoning as needed.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.

Presentation Ideas:
Serve with a sprinkle of sesame seeds and green onions.

Garnishes:
Sliced green onions, sesame seeds, and a drizzle of sesame oil.

Pairings:
Serve with steamed vegetables, a side salad, or a bowl of miso soup.

Suggested Side Dishes:
Steamed vegetables, a side salad, or a bowl of miso soup.

Troubleshooting Advice:
If the rice is too dry, add a splash of water or vegetable broth.

Food Safety Advice:
Store in an airtight container in the refrigerator for up to 5 days.

Food History:
Kimchi fried rice is a popular Korean dish that is believed to have originated in the city of Masan in the 1950s.

Flavor Profiles:
This dish is savory, spicy, and slightly sweet.

Serving Suggestions:
Serve as a main dish or as a side dish.

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Region: Korean

Taste: Spicy, Savory, Tangy, Umami, Aromatic