Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent.
3. Add the carrots and peas and sauté for an additional 2-3 minutes until the vegetables are tender.
4. Add the kimchi and gochujang to the skillet and stir well to combine.
5. Add the cooked rice to the skillet and stir well to combine with the vegetables and kimchi.
6. Add the soy sauce and sesame oil to the skillet and stir well to combine.
7. Cook the fried rice for an additional 2-3 minutes until heated through and the flavors are well combined.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 10g
- Total carbohydrates: 45g
- Protein: 6g
Substitutions for ingredients:
- Frozen peas can be substituted with fresh peas or edamame.
- Carrots can be substituted with bell peppers or zucchini.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add cooked shrimp, chicken, or tofu for additional protein.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top for a breakfast twist.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kimchi into small pieces for even distribution throughout the fried rice.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a bowl with a sprinkle of sesame seeds on top.
Garnishes:
- Chopped green onions and sesame seeds.
Pairings:
- Serve with a side of Korean-style pickled vegetables.
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed broccoli
- Miso soup
Troubleshooting advice:
- If the fried rice is too dry, add a splash of soy sauce or sesame oil to moisten it up.
- If the fried rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the vegetables and rice 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 kimchi and rice.
Flavor profiles:
- Spicy, tangy, savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean