KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
KIMCHI FRIED RICE
My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed.
Provided by janice.omalley
Categories White Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
- Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
- In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
- Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
- If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
- Garnish with toasted sesame seeds and or green onions.
Nutrition Facts : Calories 497.6, Fat 32.1, SaturatedFat 9.4, Cholesterol 38.6, Sodium 474.4, Carbohydrate 40.5, Fiber 1.4, Sugar 0.2, Protein 10.5
KIMCHI FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
- Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
- In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
- Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.
Nutrition Facts : Calories 580, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 221 milligrams, Sodium 1154 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 3 grams
KIMCHI FRIED RICE
Fried rice breathes new life into leftover grains. We've included instructions for making a quick kimchi, but this fried rice is also a tasty way to use up older kimchi you may have in the back of the fridge.
Provided by Food Network Kitchen
Time 30m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
- Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
- Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
- Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
- Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.
Nutrition Facts : Calories 380 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 588 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 11 grams, Sugar 0 grams
KIMCHI FRIED RICE
Like any fried rice, this easy kimchi fried recipe is adaptable-feel free to use any vegetables you have on hand.
Provided by Judy Joo
Number Of Ingredients 9
Steps:
- Cook the basmati rice according to the package instructions and leave to one side.
- In a non-stick pan set over a medium-high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2-3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2-3 minutes, mixing it well into the rice. Season with sea salt, to taste.
KIMCHI FRIED RICE
This is a simple but delicious version of kimchi fried rice, and a great way to use up leftover rice. You can also add chopped leftover meat or vegetables you have in the refrigerator.
Provided by PanNan
Categories Korean
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat up a wok or pan over medium heat. Add the oil.
- Add kimchi and stir-fry for 1 minute.
- Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
- Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
- Add sesame oil and immediately remove wok/pan from heat.
- Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.
Nutrition Facts : Calories 1260.5, Fat 23.2, SaturatedFat 4.2, Cholesterol 186, Sodium 93.3, Carbohydrate 229.4, Fiber 9, Sugar 0.4, Protein 26.5
KIMCHI FRIED RICE
Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.
- Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.
Nutrition Facts : Calories 368 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
KIMCHI FRIED RICE
This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
- Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g
More about "kimchi fried rice recipes"
EASY KIMCHI FRIED RICE - MY KOREAN KITCHEN
From mykoreankitchen.com
5/5 (64)Total Time 15 minsCategory RiceCalories 461 per serving
KIMCHI FRIED RICE (KIMCHI BOKUMBAP) RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 108Calories 418 per servingCategory Breakfast, Dinner, Entree, Lunch
BEST KIMCHI FRIED RICE WITH A SESAME FRIED EGG RECIPES | FOOD …
From foodnetwork.ca
KIMCHI FRIED RICE - ASIAN FOOD NETWORK
From asianfoodnetwork.com
KIMCHI FRIED RICE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
KIMCHI FRIED RICE RECIPE - BBC FOOD
From bbc.co.uk
VEGAN KIMCHI FRIED RICE - THE KOREAN VEGAN
From thekoreanvegan.com
QUICK KIMCHI FRIED RICE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
BEEF AND KIMCHI FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
KIMCHI FRIED RICE - FRIED RICE CALORIES, CARBS & NUTRITION FACTS ...
From sync.myfitnesspal.com
KIMCHI FRIED RICE (KIMCHI-BOKKEUMBAP) RECIPE BY MAANGCHI
From maangchi.com
KIMCHI FRIED RICE RECIPE - FOOD REPUBLIC
From foodrepublic.com
KIMCHI FRIED RICE (PLANT-BASED!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
KIMCHI FRIED RICE | RECIPETIN EATS
From recipetineats.com
BEST BACON-KIMCHI FRIED RICE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
KIMCHI FRIED RICE | KOREAN FOOD RECIPE
From korean-food-recipe.com
SWEET & SPICY KIMCHI FRIED RICE | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
KIMCHI FRIED RICE RECIPE - SERIOUS EATS
From seriouseats.com
FRIED RICE WITH KIMCHI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
KIMCHI FRIED RICE - STEP BY STEP PHOTOS - BUDGET BYTES
From budgetbytes.com
KIMCHI FRIED RICE | KOREAN RECIPES | SBS FOOD
From sbs.com.au
KIMCHI FRIED RICE, KOREAN COMFORT FOOD - THE NEW YORK TIMES
From nytimes.com
CHUNGJUNGONE O`FOOD KIMCHI FRIED RICE 230G
From galleriasm.com
KIMCHI FRIED RICE - COOKIE AND FOOD
From jiboneus.com
KIMCHI FRIED RICE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY KIMCHI FRIED RICE RECIPE (KIMCHI BOKKEUMBAP)| KOREAN …
From koreanbapsang.com
BEST KIMCHI FRIED RICE NEAR ME - CLEO KEENEY
From cleokeeney.blogspot.com
KIMCHI FRIED RICE - DAMN DELICIOUS
From damndelicious.net
KIMCHI FRIED RICE | 7 INGREDIENTS + 15 MINUTES! - FROM MY BOWL
From frommybowl.com
KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP) - KIMCHIMARI
From kimchimari.com
KIMCHI FRIED RICE | FEASTING AT HOME
From feastingathome.com
KIMCHI-AND-KALE FRIED RICE RECIPE - RACHEL YANG | FOOD & WINE
From foodandwine.com
KIMCHI FRIED RICE - CHINA SICHUAN FOOD
From chinasichuanfood.com
KIMCHI FRIED RICE RECIPE - PINCH OF YUM
From pinchofyum.com
KIMCHI FRIED RICE – HERE'S HOW TO MAKE THE POPULAR K-DRAMA DISH
From onmanorama.com
KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP) RECIPE
From simplyrecipes.com
THAI FOOD MADE EASY | KIMCHI FRIED RICE
From thaifoodmadeeasy.com
KIMCHI FRIED RICE RECIPE | BON APPéTIT
From bonappetit.com
KIMCHI FRIED RICE RECIPE - LOVEFOOD.COM
From lovefood.com
KIMCHI - WIKIPEDIA
From en.wikipedia.org
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #side-dishes #rice #asian #korean #easy #beginner-cook #stove-top #spicy #stir-fry #pasta-rice-and-grains #white-rice #taste-mood #equipment #number-of-servings #technique
You'll also love