Kimchi Fried Rice

Kimchi_Fried_Rice_Recipe_001

Kimchi fried rice is one of my favourite things to make in the past when I had kimchi. Though kimchi tastes excellent on its own, I think when fried a little, it adds this extra flavour that you can’t find in raw kimchi!

Kimchi_Fried_Rice_Recipe_002

Please try and use the short grain Japanese brown rice instead of regular brown rice, just because it makes the rice so much softer and tastes just like white rice. It also takes shorter time to cook, compared to regular brown rice.

Kimchi_Fried_Rice_Recipe_003

If you are using other type of rice, it will probably take longer to cook and require a little more water, so follow other instructions rather than this one. It’s best to cook the rice at the same time as you’re cooking the onions. Please do soak the rice, otherwise it will take even longer.

Kimchi_Fried_Rice_Recipe_004

For the kimchi, I used my homemade kimchi recipe. If you are using others, look out because some contain fish. Also, you may have to adjust the soy sauce according to how salty the kimchi is, if it’s not salty enough, simply add an extra teaspoon.

Kimchi_Fried_Rice_Recipe_005

I was quite surprised with how the kimchi didn’t even turn out tasting so spicy, if you love it so spicy that your tongue is burning (I do love it that way), feel free to add some cayenne pepper or red pepper flakes to make it hot!

Kimchi_Fried_Rice_Recipe_006

Kimchi Fried Rice

Rice
2 cups Japanese short grain brown rice (I Used Sukoyaka Genmai)
1 3/4 cup water

Fried Rice
1 tablespoon extra light olive oil
1 small yellow onion (or 1/2 medium)
2 cloves garlic
A small pinch Himalayan/sea salt
1 cup well fermented kimchi
1 tablespoon white wine/white cooking wine
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon smoked paprika
A few sprinkles ground pepper
3 cups cooked brown rice
1 1/2 teaspoon low sodium soy sauce

Garnish
1 scallion
A few sprinkles ground pepper
A few sprinkles white sesame seeds

Rice: Soak the rice in water for about 2 hours in a medium/small saucepan.

Kimchi_Fried_Rice_Recipe_007

Put the rice on the stove, turn it up to high and allow it to heat up for about 5 minutes. You should see that the liquid is bubbling, but not too much. Immediately turn it down to medium low (3) and simmer for about 12 minutes (or a bit longer until the rice is cooked).

Fried Rice: While the rice is cooking, chop the onion into medium thin slices, then chop up the garlic into small pieces. Put it in the saucepan with a tablespoon of extra light olive oil and a small pinch of salt.

Turn the heat to medium high-high (between 5-6 or 6, depending on the stove (which should not be red) and saute the onion and garlic in oil for about 15 minutes, be sure to stir a lot so the bottom doesn’t burn.

Kimchi_Fried_Rice_Recipe_008

After 15 minutes, add the kimchi (you can use store bought or homemade), cooking wine, sesame oil, rice vinegar, smoked paprika and ground pepper. Also, turn the heat down a notch to 5.

Kimchi_Fried_Rice_Recipe_009

Stir and cook for about 2 minutes until all the spices are evenly mixed with everything.

Next, add the rice and soy sauce. Turn the heat back up to 6 and stir the rice until it’s covered by the kimchi. Keep stirring for about 3-5 minutes.

Chop up scallions into small rings and add them in once the heat is turned off. Sprinkle the top with some pepper and sesame seeds.

Kimchi_Fried_Rice_Recipe_010

Kimchi Fried Rice
Serves: 3
 

Ingredients
Rice
  • 2 cups Japanese short grain brown rice (I Used Sukoyaka Genmai)
  • 1¾ cup water
Fried Rice
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion (or ½ medium)
  • 2 cloves garlic
  • A small pinch Himalayan/sea salt
  • 1 cup well fermented kimchi
  • 1 tablespoon white wine/white cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon smoked paprika
  • A few sprinkles ground pepper
  • 3 cups cooked brown rice
  • 1½ teaspoon low sodium soy sauce
Garnish
  • 1 scallion
  • A few sprinkles ground pepper
  • A few sprinkles white sesame seeds

Instructions
  1. Rice: Soak the rice in water for about 2 hours in a medium/small saucepan.
  2. Put the rice on the stove, turn it up to high and allow it to heat up for about 5 minutes. You should see that the liquid is bubbling, but not too much. Immediately turn it down to medium low (3) and simmer for about 12 minutes (or a bit longer until the rice is cooked).
  3. Fried Rice: While the rice is cooking, chop the onion into medium thin slices, then chop up the garlic into small pieces. Put it in the saucepan with a tablespoon of extra light olive oil and a small pinch of salt.
  4. Turn the heat to medium high-high (between 5-6 or 6, depending on the stove (which should not be red) and saute the onion and garlic in oil for about 15 minutes, be sure to stir a lot so the bottom doesn’t burn.
  5. After 15 minutes, add the kimchi (you can use store bought or homemade), cooking wine, sesame oil, rice vinegar, smoked paprika and ground pepper. Also, turn the heat down a notch to 5.
  6. Stir and cook for about 2 minutes until all the spices are evenly mixed with everything.
  7. Next, add the rice and soy sauce. Turn the heat back up to 6 and stir the rice until it’s covered by the kimchi. Keep stirring for about 3-5 minutes.
  8. Chop up scallions into small rings and add them in once the heat is turned off. Sprinkle the top with some pepper and sesame seeds.


Kimchi_Fried_Rice_Recipe_011

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>