Kimchi Fried Rice
Leftover rice is never wasted in this house–and there’s nothing better than kimchi fried rice to use it up. I used the kimchi I made this past fall (recipe here) now that it’s been properly fermented and pickled. You can use any meat you like, and toss in whatever vegetables you have leftover–this meal is really versatile! You’ll definitely want something dairy, like cheese or yogurt to pair with it, the creaminess cutting through the heat.
I just did a very basic recipe that you can tweak to your liking.
Ingredients
- 2 cups cooked rice
- 1 cup chopped kimchi
- 1 cup beef/pork/sausage/chicken/shrimp
- 1/2 cup onion, chopped
- 3 cloves garlic, chopped
- 3 tablespoons soy sauce
- 1 tablespoon butter
- 1 tablespoon sesame oil
- Optional Cheese, Egg, gochujang, scallions
1. Sautee onion and garlic over medium high heat in sesame oil and butter.
2. Add your choice of meat and cook until done. Add chopped kimchi and rice and mix well. Cook until rice is slightly scorched on the bottom.
3. Top with optional cheese, egg, gochujang, scallion.