I bought a big container of Kimchi at Costco without any idea what to do with it. So, after searching around the internet I decided to make some Kimchi Fried Rice.
Have you ever had Kimchi Fried Rice? It’s surprisingly quite tasty! Not to mention an excellent way to use up random veggies hanging out in the fridge. I had a few baby carrots, half a red bell pepper, some already sliced scallions leftover from another meal and half a bag of spinach that all needed to be eaten up… perfect for this dish!
Now, what to do with the rest of the Kimchi???
PrintKimchi Fried Rice
Ingredients
3 C. cooked rice (I used brown rice)
1 C. kimchi, chopped
1 onion, diced
1 C. sliced carrots (I used a handful of baby carrots)
1/2 red bell pepper, sliced
1/2 C. frozen peas
2 C. baby spinach
3 cloves garlic, chopped
1 Tbls. grated ginger
For the Sauce:
2 Tbls. kimchi juice
3 Tbls. soy sauce or Tamari (I use low sodium soy sauce)
1 Tbls. gochujang
1 Tbls. toasted sesame oil
Optional Toppings:
sliced scallions
sesame seeds
fried egg
Instructions
Whisk together sauce ingredients in small bowl and set aside.
In large skillet, heat a little oil and add onions, carrots, red bell pepper, garlic and ginger and stir fry until veggies start to soften. Then add kimchi and peas and continue to stir fry another couple minutes.
Add rice, sauce and spinach. Continue to cook, stirring, until rice is heated through and spinach is wilted.
Serve with your desired toppings.