A rice dish filled with funk, spice and leafy greens—what more could one want!
Fried rice, akin to comfort food, is a dish that tastes even better when prepared with leftovers. Simplicity in preparation, Kimchi Fried Rice is a one pot meal that won’t disappoint.
Kimchi brings on the funk in all it’s fermented and spicified glory. For those sensitive to its’ nip, cooking kimchi mellows out its’ distinctiveness.
Personally, I appreciate eating it straight out of the jar!
Kimchi is commonly made with Napa cabbage, daikon radish, and seasoned with garlic, and red chili pepper. Notable for being rich in vitamins, and aiding digestion, one serving of kimchi provides over 50% of the daily recommended amount of Vitamin C!
Make like it’s takeout night, bust out the chopsticks, and nosh away.
Kimchi Fried Rice with Extra Greens
Makes a cast-iron skillet/wok-ful
2 tablespoons oil of choice
1 cup kimchi, roughly chopped
2 cups cooked rice, preferably day old as fresh rice results in mushy-ness
2 cups chopped kale or greens of choice
4 green onions, chopped
1-2 teaspoons soy sauce
2 eggs, lightly beaten
1 teaspoon toasted sesame oil
In a large skillet or wok, heat the oil over high heat. Add the kimchi and stir-fry for 30 seconds to 1 minute. Add the rice and stir-fry for 1-2 minutes more. Add the kale, green onions and soy sauce, sesame oil and stir-fry until greens are wilted.
Slide the rice over to one side of the pan and pour in the lightly beaten eggs. Scramble and mix into the rice.