Friday, August 31, 2012

Kimchi Fried Rice

This kimchi fried rice was a great way to use up some of my last batch of (slightly weird) kimchi. It has the satisfying textures of fried rice, but with a sour kick. I think that cooking the kimchi negates much of its nutritional value, though.

Kimchi Fried Rice

several c chopped kimchi, with the juice set aside
several c cooked white rice
bite-sized, cooked/blanched veggies (I used peas and carrots)
toppings, like scallions, sesame oil, sesame seeds, sriracha

1. Saute kimchi until soft and fragrant. Add a little more oil, and add in the cooked rice, cooking until parts get chewy and/or crispy. Add a little bit of kimchi juice while cooking.
2. Stir in other veggies, then remove from heat and serve hot with toppings.

2 comments: said...

ooooh that sounds sooo good! love kimchi!

Eileen said...

Fried rice with kimchi sounds like a fantastic plan! Mild rice with spicy, pungent kimchi--perfect.