Kimchi Fried Rice is a delicious way to incorporate probiotics and add a kick to your usual fried rice. Commonly found in Korean cuisine, kimchi is a blend of fermented cabbage, chili, and fish sauce (so check ingredients if you are vegetarian).
Watch a video on how to make Kimchi Fried Rice:
- 4 cups cooked short grain rice
- 1 Tbsp olive oil
- 4 scallions chopped (white and green portions separated)
- 6 cloves of garlic, minced
- 2 ½ cups of veggies of choice (I used frozen broccoli florets)
- 1 ½ cup kimchi, chopped (more or less to taste)
- 1-2 Tbsp of ketchup (optional for more tang and sweetness)
- 1 Tbsp sesame oil
- Salt and pepper to taste
- Soy sauce to taste
- Fried egg (optional for serving)
- Sriracha (optional to taste)
- Chop the scallions and separate the parts. Add the white/light green part into a wokor pan with some olive oil on high heat.
- After they get fragrant, add your vegetables of choice and minced garlic. Season with salt and pepper or soy sauce.
- After a few minutes, once the vegetables soften, add in the chopped kimchi and ketchup if using and stir well.
- Add in the cooked rice as well as the sesame oil and sriracha if desired. Lower heat to medium. Constantly stir to make sure the rice absorbs all the flavors.
- Add in the green part of the scallion. Remove from heat. Top with sriracha and a fried egg, if desired.
For more Korean-inspired recipes, check out:
Instant Pot Korean Beef Bulgogi Bowl
Recipe by: Mical Woldemichael, dietetic student
Photo and video by: Brittney Dare, dietetic intern
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