How to Cook Kimchi Fried Rice
Serves: 2
Ingredients needed to make kimchi fried rice:
For the kimchi:
- 1 head Napa cabbage, rinsed and chopped into 2’’ pieces.
- ½ small white onion, minced
- 2 ½ green onions, chopped
- 2 garlic cloves, crushed
- ½ tsp ground ginger
- ½ tbsp fish sauce
- 1 cup sea salt
- 1 tbsp sugar
- 1 tbsp Korean chile powder
For the fried rice:
- 1 cup of prepared Kimchi
- 2 cups brown or white rice, cooked (you can use leftovers in this case)
- 1 tsp korean red pepper paste or gochujang
- 4 green onions, chopped into 1’’ pieces
- 2 cups assorted leafy greens (spinach, baby bok choy, swiss chard etc), finely sliced
- 2 eggs, slightly beaten
- 2 tsp soy sauce
- 2 tbsp vegetable oil
- ½ tsp toasted sesame oil
- salt and freshly ground black pepper to taste
Cooking instructions for kimchi fried rice:
- To make the kimchi, put the cabbage chunks into a resealable plastic bag and empty a cup of salt into it.
- Shake the bag until the chunks are well coated, seal and set aside at the room temperature for about 6-7 hours.
- Rinse the cabbage again to wash off the salt; drain and squeeze out any excess liquid out of it.
- Stuff them into an air-tight large container and stir in the rest of the ingredients for kimchi.
- Put the lid on and leave it aside in a cool place, free of moisture, for about 4 days.
- You can store it in the refrigerator for over a month.
- Drizzle vegetable oil in a large skillet and heat it over high flame but don’t let it smoke.
- Throw in a cup of the prepared kimchi and stir in the gochujang; saute the mixture for a minute, while stirring, until it is heated up and gives out a spicy aroma.
- Stir in the cooked rice and continue to saute for another couple of minutes or until it heats up.
- Throw in the leafy greens, green onions and soy sauce before continuing to stir-fry the mixture until the greens wilt and are cooked through.
- Adjust the seasonings and feel free to stir in more soy sauce if required.
- Push the rice-veggie mixture to one side and crack the egg into the other side of the pan.
- Stir the egg vigorously to scramble it and combine egg flakes with the rice.
- Cook the mixture for a minute before spooning it into serving bowls and pour ¼ tsp of sesame oil over each serving.
- Serve steaming hot.
Image Credit: Wikimedia Commons
