Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 cup onion, diced
- 1/2 cup carrot, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, chopped
Special equipment needed: None
Step-by-step instructions:
1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add onion and carrot and sauté for 2-3 minutes until softened.
3. Add garlic and sauté for another minute.
4. Add chopped kimchi and cook for 2-3 minutes until heated through.
5. Add cooked rice, soy sauce, sesame oil, sugar, and black pepper to the skillet. Stir well to combine.
6. Push the rice mixture to the sides of the skillet to create a well in the center.
7. Pour beaten eggs into the well and scramble until cooked.
8. Mix the scrambled eggs into the rice mixture.
9. Add frozen peas and green onions to the skillet and stir to combine.
10. Cook for another 2-3 minutes until the peas are heated through.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature: Medium-high heat
Serving size: 4
Nutritional information:
Calories: 315
Fat: 14g
Saturated Fat: 2g
Cholesterol: 106mg
Sodium: 540mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of sugar, you can use honey or maple syrup.
- Instead of frozen peas, you can use frozen corn or green beans.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add chopped mushrooms or bell peppers for extra flavor and nutrition.
- Use quinoa instead of rice for a gluten-free option.
- Add a splash of rice vinegar for a tangy kick.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kimchi into small pieces for even distribution.
- Don't overcook the eggs, they should be soft and fluffy.
- Adjust the seasoning to your taste preference.
- Garnish with sesame seeds or chopped cilantro for extra flavor.
Storage instructions:
Store leftovers 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 a bowl or on a plate with chopsticks.
Garnishes:
Sesame seeds, chopped cilantro, sliced green onions.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, edamame, cucumber salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate the excess moisture.
- If the kimchi is too spicy, reduce the amount or rinse it before using.
Food safety advice:
Make sure to cook the eggs thoroughly to avoid 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:
Savory, tangy, spicy, umami.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean