Kimchi fried rice is a hugely flavorful meal that is SO quick and easy to prepare. I first had Kimchi a couple of years ago and immediately started looking for ways to add it to recipes.
Kimchi is…… A spicy Korean condiment that is made from fermented cabbage, (and sometimes radish) salt, vinegar, garlic, chile peppers and other spices and it is reddish in color. In Korea, Kimchi is served with every meal and mixed with rice or noodles or eaten alone. It is used in everything from soups to pancakes and is also used as a topping for burgers or pizza. Kimchi is loaded with vitamins A, B and C, but its biggest health benefit is that it is an excellent probiotic. As you know, probiotics provide good bacteria for the gut which is beneficial and necessary for good digestion.
There are many different brands of Kimchi on the market, but my favorite is Sunja brand. Jars of Kimchi are usually found in the cooler area at the supermarket. I suppose you could try to make your own, but to me a good store brand with no additives or preservatives is much easier.
Normally, Kimchi fried rice is made with white rice however, I wanted to add a more nutritional grain. I use long grain brown rice for this dish and it just perfect. I also add another vegetable or two to the rice beside the Kimchi just to increase the nutritional value even more. Generally, I use snow peas, chopped carrots or zucchini….. really whatever I have on hand works just fine. When I made this last week…. I threw in some zucchini. A fried pastured egg tops off the rice nicely too.
You should definitely try this recipe if you are in to Asian food. Flavor filled and nutritious; this dish will become one of your favorites! 🙂
|Kimchi Fried Rice|| |
- 3 Tbsp. of sesame oil
- 1 cup of Kimchi (Sunja is a great brand)
- 2¼ cups of cooked long grain brown rice
- 2-3 cloves of fresh garlic, crushed
- 1 small sweet yellow onion, chopped
- 1 cup of fresh vegetables such as zucchini, snow peas or carrots, chopped
- 2 Tbsp. of gluten free soy sauce
- ½ tsp. of crushed red pepper
- Sea salt (Or Real Salt brand) and cracked black pepper
- 2-4 pastured eggs
- 2-3 scallions, chopped
- Cook rice according to package directions or cook rice in a rice cooker and set aside.
- Heat the 1½ Tbsp. of sesame oil in a large saute pan over medium to high heat. Add garlic, onion and fresh veggie of choice to pan. Cook, stirring often for approximately 5-8 minutes or until the onion and garlic have softened and the veggies are tender crisp. (Be careful not to burn the garlic. Add a Tbsp. or two of water to pan to avoid this if necessary.)
- Add the Kimchi to the pan, reduce heat to medium low and cook until the Kimchi is fragrant and starting to lightly brown.
- Place the cooked rice in the saute pan and stir well to mix with Kimchi mixture. Cook for approximately 3-5 minutes.
- Add soy sauce and crushed red pepper to the Kimchi fried rice and stir well. Saute for another 1-2 minutes.
- Taste the dish and add salt and pepper accordingly.
- Remove the Kimchi fried rice from pan and place in a shallow serving bowl. Set aside.
- Wipe the pan clean and add the last 1½ Tbsp. of sesame oil to the saute pan. Place over high heat. Allow the oil to get hot.
- Break pastured eggs into the pan with oil and cook until the whites of the eggs are done and the yellow is slightly hardened.
- Serve the Kimchi rice with a fried pastured egg on each serving.
- Garnish with chopped scallions and serve immediately
***Information on Kimchi was found on the website….. http://www.health.com/health/article/0,,20410300,00.html