KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
KIMCHI FRIED RICE
Fried rice breathes new life into leftover grains. We've included instructions for making a quick kimchi, but this fried rice is also a tasty way to use up older kimchi you may have in the back of the fridge.
Provided by Food Network Kitchen
Time 30m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
- Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
- Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
- Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
- Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.
Nutrition Facts : Calories 380 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 588 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 11 grams, Sugar 0 grams
KIMCHI FRIED RICE
Quick and easy Korean kimchi fried rice!
Provided by Sue | My Korean Kitchen
Categories Rice
Time 15m
Number Of Ingredients 12
Steps:
- On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
- Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
- Add the Kimchi and stir until 80% of it is cooked.
- (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
- Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
- Add the sesame oil and mix them well. Remove from the heat.
- Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!
Nutrition Facts : Calories 461 kcal, Carbohydrate 41 g, Protein 14 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 311 mg, ServingSize 1 serving
KIMCHI AND SHRIMP FRIED RICE
Provided by Rick Martinez
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the soy sauce, Shaoxing wine, gochujang, honey, sesame oil, garlic and reserved kimchi liquid in a medium bowl until combined. Measure out 1/2 cup of the soy marinade and reserve it for the rice.
- Add the shrimp to the bowl with the remaining marinade and toss until completely coated. (If time allows, let sit uncovered at room temperature for 30 minutes to let the marinade penetrate.) Drain through a medium-mesh strainer, discard the marinade and return the shrimp to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over high heat until it shimmers and tiny wisps of smoke are visible. Add the shrimp in a single layer and cook, flipping once, until browned on both sides, about 1 minute per side. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat and cook the onions until translucent and just tender, stirring often, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost evaporated, 1 to 2 minutes. Transfer the onion mixture to the bowl with the shrimp.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat and cook the kimchi, tossing often, until most of the liquid has evaporated and the kimchi is lightly browned in spots, about 2 minutes. Add the basil and toss to wilt. Transfer to the bowl with the shrimp.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and cook, stirring vigorously, for 10 seconds (no, really, 10 seconds). Transfer to the bowl with the shrimp and break up the eggs into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let fry undisturbed for 1 minute. Vigorously toss, breaking up any clumps, until the grains have dried out, separated and start to crisp and lightly brown, about 3 minutes.
- Add the shrimp mixture to the rice and vigorously toss (or stir) until completely combined and the shrimp mixture is evenly distributed throughout the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine, until seasoned as desired.
- Top the fried rice with the scallions before serving.
KIMCHEE FRIED RICE
Make and share this Kimchee Fried Rice recipe from Food.com.
Provided by Pikake21
Categories Rice
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat sesame oil in sauté pan or wok until it starts to smoke a little then add your meat mixture and white onions.
- Sauté until you can see the juices coming out.
- Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
- Finish with scrambled eggs, green onions, peas and kimchee.
- Sauté for about 2 minutes.
- Garnish with chopped green onion and kimchee over fried rice.
Nutrition Facts : Calories 174.6, Fat 8, SaturatedFat 1.4, Cholesterol 72.5, Sodium 1126.2, Carbohydrate 20.6, Fiber 2.3, Sugar 2.2, Protein 5.5
KIMCHI FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
- Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
- In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
- Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.
Nutrition Facts : Calories 580, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 221 milligrams, Sodium 1154 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 3 grams
KIMCHI FRIED RICE
My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed.
Provided by janice.omalley
Categories White Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
- Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
- In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
- Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
- If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
- Garnish with toasted sesame seeds and or green onions.
Nutrition Facts : Calories 497.6, Fat 32.1, SaturatedFat 9.4, Cholesterol 38.6, Sodium 474.4, Carbohydrate 40.5, Fiber 1.4, Sugar 0.2, Protein 10.5
KIMCHI FRIED RICE
Like any fried rice, this easy kimchi fried recipe is adaptable-feel free to use any vegetables you have on hand.
Provided by Judy Joo
Number Of Ingredients 9
Steps:
- Cook the basmati rice according to the package instructions and leave to one side.
- In a non-stick pan set over a medium-high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2-3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2-3 minutes, mixing it well into the rice. Season with sea salt, to taste.
KIMCHI FRIED RICE
Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.
- Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.
Nutrition Facts : Calories 368 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
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