Kimchi Fried Rice Food

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KIMCHI FRIED RICE



Kimchi Fried Rice image

Quick and easy Korean kimchi fried rice!

Provided by Sue | My Korean Kitchen

Categories     Rice

Time 15m

Number Of Ingredients 12

1 cup kimchi ((*see note), cut into thumbnail size pieces)
150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
3 cups steamed short grain rice
4 x-large eggs (cooked sunny side up or per your preference)
1/2 tsp minced garlic
1/4 cup Kimchi juice ((*see note) - this liquid is from the bottom of the kimchi container)
1/2 Tbsp sesame oil
1 Tbsp cooking oil
1 Tbsp toasted sesame seeds (to garnish)
1/2 stalk green onion (to garnish, thinly sliced (optional))
roasted seasoned seaweed (, shredded (optional))

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 FRIED RICE



Kimchi Fried Rice image

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

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

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



Kimchi Fried Rice image

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2 scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Steps:

  • Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
  • Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g

KIMCHI FRIED RICE



Kimchi Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup diced Spam (half of a 12-ounce can)
1 1/2 cups roughly chopped ripe kimchi, plus 1/3 cup kimchi brine
4 cups day-old cooked short- or medium-grain white rice
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Kosher salt
Toasted sesame seeds, for topping (optional)
4 large eggs
2 scallions, thinly sliced

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



Kimchi Fried Rice image

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

1 cup rice
1/2 lb bacon, chopped
1 tablespoon oil (Vegetable or olive or peanut)
1 cup kim chee, chopped
1 teaspoon sesame oil
1 tablespoon korean red pepper paste (Kochujang)
1 tablespoon dashida (Korean beef flavored roasted salt)
1 tablespoon toasted sesame seeds
2 scallions, chopped for garnish

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



Kimchi fried rice image

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

1½ tbsp cold-pressed rapeseed oil
1 garlic clove , sliced
1 thumb-size piece ginger , grated
200g long stem broccoli , chopped
4 spring onions , thinly sliced
50g kimchi
200g pouch wholegrain rice
2 carrots , cut into ribbons using a peeler
2 eggs
1 lime , ½ juiced, ½ as a wedge, to serve
handful coriander
hot sauce , to serve (optional)

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

KIMCHI FRIED RICE BALLS RECIPE BY TASTY



Kimchi Fried Rice Balls Recipe by Tasty image

Leftover rice? Kimchi in the fridge? Lucky you! Roll kimchi fried rice into jumeok (fist) balls, fun! Who doesn't love spherical foods? Feel free to use one kind of rice or a combination-our favorite is a mix of short-grain white rice and sweet rice.

Provided by Lauren Lee

Categories     Sides

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 strips bacon, cut into 1/4 in (6 mm) pieces
2 scallions, thinly sliced, light and dark parts separated
2 cloves garlic, minced
1 cup kimchi, juice reserved
3 cups sweet rice, or short-grain, chilled
1 tablespoon grapeseed oil
1 tablespoon fish sauce
½ cup crumbled seasoned toasted gim, plus more for garnish
1 tablespoon toasted sesame seeds, plus more for garnish
nori sheet, for serving - optional

Steps:

  • Add the bacon to a medium nonstick or cast iron pan. Cook over medium-high heat for about 2 minutes, until the fat from the bacon begins to render.
  • Add the light scallions and garlic. Cook until the garlic is fragrant, about 1 minute, then add the kimchi and sauté for about 2 minutes, until lightly browned.
  • Add the rice, kimchi juice, grapeseed oil, and fish sauce. Stir with a wooden spoon or rubber spatula to combine and break up the clumps of rice, then fold in the dark scallions, gim, and sesame seeds. Remove the pan from the heat and let cool for about 10 minutes.
  • With wet or gloved hands, roll 2 tablespoons of the fried rice into a ball. Repeat with the remaining rice.
  • Garnish with more gim and sesame seeds and serve with nori sheets, if desired.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

KIMCHI FRIED RICE



Kimchi Fried Rice image

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

1 cup basmati rice
½ cup finely chopped onion
Scant ¾ cup peeled and finely chopped carrots
¾ cup finely chopped mushrooms
½ cup finely chopped zucchini
1¼ cup finely chopped cabbage kimchi, from one 12-oz. jar
4 perilla leaves, chopped into half-inch pieces
Vegetable oil, for frying
Sea salt

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.

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When people think of Korean food, the first thing that comes to mind is traditionally meat and vegetables, lightly brushed in either a sweet and savory sauce or hot, vinegary sauce. Kimchi, however, is an essential side dish that accompanies every traditional Korean meal, and is especially key to fried rice and spicy noodle dishes. Although it ...
From thesuperhealthyfood.com


KIMCHI FRIED RICE WITH SOY SAUCE, EGGS AND SCALLIONS. - CTV
Directions. In a large, deep skillet, heat the oil over medium-high heat. Add the onions and sauté until translucent, about three minutes. Add the kimchi and sauté for two more minutes. Add the rice, kimchi juice, soy sauce, and sesame oil. Stir to break up any clumps of rice and to coat it with liquid. Make a well in the center of the mixture.
From more.ctv.ca


KIMCHI FRIED RICE RECIPE - BBC FOOD
Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until …
From bbc.co.uk


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