Kimchi Fried Rice
Great way to use all leftovers and scraps in your kitchen! Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a Korean fried rice made with kimchi, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish.
Ingredients
Step 1
Use a vegetable peeler to peel the broccoli stem and carrot. Use a large-holed cheese grater to grate the broccoli stem and carrot. You should have about 1 cup of each after shredding.
Step 2
Slice the green onions, separating the white ends from the green ends. Roughly chop the kimchi, making sure all the pieces are about bite sized. Place the eggs in a bowl and lightly whisk with a fork.
Step 3
Heat a large skillet or wok over medium to medium-high heat. Once hot, add the oil and swirl to coat the surface. Add the white ends of the green onion and sauté for about one minute, or just until slightly softened.
Step 4
Add the shredded broccoli stem and carrots to the skillet and sauté for about one minute more. Finally, add the chopped kimchi and 2-4 Tbsp kimchi juice (depending on how strong you want your kimchi flavor) and let it simmer until the juice reduces and the skillet is fairly dry again.
Step 5
Add the day-old rice to the skillet and fold it together with the vegetables. Allow the rice to heat through. Push the rice off to the sides of the skillet and pour the eggs in the center. Gently scramble the eggs until they are set, then fold them into the rice.
Step 6
Finally, turn the heat off and sprinkle the soy sauce and toasted sesame oil over the fried rice. Gently fold the rice until the soy sauce and sesame oil are incorporated. Taste the kimchi fried rice and adjust the saltiness to your liking by adding more soy sauce if needed. If you want more tanginess or heat, you can add more kimchi juice. Finally, top with the sliced green ends of the green onions just before serving.
Step 1
Top with the sliced green ends of the green onions just before serving.
Step 2
Taste the kimchi fried rice and adjust the saltiness to your liking by adding more soy sauce if needed.
Step 3
Turn the heat off under the skillet, and sprinkle the soy sauce and oil over the rice. Gently fold the rice until the soy sauce and oil are incorporated.
Step 4
Push the rice off to the sides of the skillet and pour whisked eggs in the center. Gently scramble the eggs until they are set, then fold them into the rice.
Step 5
Add day-old rice to the skillet and fold it together with the vegetables. Allow to heat through.
Step 6
Add the chopped kimchi and kimchi juice (depending on how strong you want your kimchi flavor). Let it simmer until reduced and skillet is dry again.
Step 7
Add the broccoli stem and carrots to the skillet and sauté for one minute.
Step 8
Add the white ends of the green onion and sauté for about one minute, or just until slightly softened.
Step 9
Add oil to the skillet and swirl to coat the surface.
Step 10
Heat a large skillet or wok over medium to medium-high heat.
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