Meatless Monday: Kimchi Fried Rice
Considering the relative ease with which this dish was concocted, I almost didn't consider posting it on the blog. It felt so thrown together. After posting a pic of it on Instagram though, I got a few requests for a recipe, so here it is! And really, isn't "throwing something together" the best kind of recipe?
I'm newer to kimchi and I have to say, it's SO good in this. The sharp and tangy flavors of the fermented cabbage cuts the richness a bit while still providing a ridiculously satisfying meal. I've included options to add shrimp, meat, tofu and fried eggs, but I think it's pretty stellar as a stand alone meatless meal. I made it once as a side to a black sesame soy glazed cod (pictured below) and once as my main meal.
The black bean crisp chili oil is basically roughly chopped black beans and chiles in oil. This is a picture of exactly what I picked up at United Noodles. I also got the kimchi there after being totally mocked on Twitter by them for asking if they had it. Ha. I suppose it was a ridiculous question to ask, considering they have pretty much everything under the sun. Anyway, got a jar of Yon's Foods locally-made kimchi for about $5 and it provided enough kimchi to make this twice. Heavy Table has an article discussing this kimchi and another local jar, so that might be worth checking out, as well.
If you make a trip to United Noodles and end up with more in your shopping cart than you had planned (and you will), check out these other United Noodle-inspired dishes on Minneapple Eats:
Smoky Miso Roasted Fingerling Potatoes with Bonito Flakes & Black Sesame Seeds
All recipes on Minneapple Eats tagged under Asian
Kimchi Fried Rice
Serves: 2-3
Preparation Time:
20 minutes using leftover rice
30 minutes if you're making white rice
40 minutes if you're making brown rice
Ingredients:
2 tsp. coconut or other light oil (I used a canola-coconut blend)
1/2 yellow onion, chopped
1 c. kimchi, chopped
1/4 c. black bean crisp chili oil
3 c. day-old refrigerated rice (or make it fresh and stick it in the freezer for a few minutes to cool)
1 tbsp. sesame oil
1 tbsp. soy sauce
2 tbsp. dark sweet soy sauce (if you don't have this, you could add 1-2 tbsp. maple syrup, but taste as you go to ensure you don't end up with French toast or something)
1 tsp. chile oil or sriracha sauce
1 tbsp. sesame seeds (I used black)
For extra protein, you could add shrimp, chicken, pork, tofu and/or top with fried eggs. Yum!
Method:
1. If not using leftover rice, make this first and then spread cooked rice on the entire surface of a large plate or cookie sheet and place in freezer for a few minutes to cool (don't let it freeze, though). Note: If you're adding any shrimp or meat, I'd stir fry this in the pan before starting the rest, keep warm while you prepare the rest, and then add back in when you add the rice.
2. Heat oil in a large saute pan or wok. Add the chopped onion and stir fry over medium-high heat until the onions have softened slightly. Add in chopped kimchi and continue to stir fry.
3. Once the onions and kimchi are softened and turning the slightest bit golden, add in black bean crisp chili oil. Continue to stir fry. Once rice has sufficiently cooled, add to the pan with the other ingredients and stir fry. Toss in sesame oil, soy sauce, dark sweet soy, and chile oil/Sriracha sauce. Stir well to coat all ingredients. Taste test and add any additional flavors. Sprinkle with sesame seeds and top with a fried egg, if desired. Serve as your main dish or as a delightful side, as pictured below with sesame soy glazed cod.
