Kimchi Fried Rice for the Busy Adventure Woman
I don’t love cooking. I love eating, but actually cooking is not how I want to be spending my time. I’d rather be out doing something fun and adventurey than in the kitchen cooking. So I reached out to my friend, Emily, and asked her for some simple recipes I could make at home that won’t keep me tied to the stove. This is what she sent.
“Kimchi is one of my favorite snacks. Not only does it taste great, but it's also a natural probiotic and helps regulate gut health. It's filled with vitamins A, B, and C and has lots of antioxidants that help to prevent cardiovascular disease and cancer. It also contains calcium for metabolic pathways and strong bones and iron for anemia.
Here's an easy weeknight meal that's way better then calling up your local delivery guy: Kimchi Fried Rice”
What I liked about the recipe is that it uses old rice. I was told that day old rice is key to good fried rice. I’ll admit that I’m guilty of throwing away old take out rice, or left over rice, because it always gets dried out and hard. This recipe is magic in that it turned it into something delicious!
The other thing I liked about this recipe is that I can use up any old veggies I have in the fridge. It’s a true ‘get ride of those leftovers’ dish. Then guess what, I can turn those leftovers into fresh leftovers because I’m eating the rest of the fried rice tomorrow!
As a busy adventure woman this is something I will be keeping in my back pocket and making regularly.
Kimchi Fried Rice
2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
2 green onions cut into 1 inch pieces
2 cups vegetables or tofu cut into small pieces
3 cups cooked and refrigerated rice (day old is best)
1 cup drained and chopped kimchi (squeeze out most of the moisture)
1/2 teaspoon sesame oil
3/4 teaspoon Kosher salt
optional: chili paste, if your kimchi isn’t spicy enough (kochujang paste is ideal)
optional: 1 fried egg per person (sunny side up, runny yolks)
Preheat a large cast-iron skillet over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir fry for 20 seconds.
Add vegetables or tofu and stir fry until cooked through (vegetables) and lightly browned (tofu).
Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown.
Add the kimchi, sesame oil, salt and optional chili paste and stir fry for one more minute.
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.
Recipe provided by Mrs. Pleasant.