Try this Korean kimchi fried rice recipe
Kimchi fried rice, a staple in Korean cuisine, is known for its vibrant flavors and versatility. Originating from Korea, this dish has gained international popularity for its ability to transform leftover rice into a delicious meal. Traditionally made with kimchi and often served with a variety of toppings, our version is vegetarian and eggless, ensuring everyone can enjoy this delightful dish. Let's get cooking.
Gather the following ingredients
For this vegetarian kimchi fried rice, gather two cups of day-old cooked rice, one cup of chopped kimchi, two tablespoons of kimchi juice, one tablespoon of soy sauce, one teaspoon of sesame oil, half a diced onion, two minced garlic cloves, one diced carrot, half a cup of frozen peas, and garnishes like spring onions and sesame seeds.
Preparing the vegetables
Start by preparing your vegetables. Dice the onion and carrot into small, even pieces to ensure they cook uniformly. Mince the garlic finely to allow its flavor to permeate the dish without dominating it. This step is essential for achieving the ideal texture and flavor balance in your fried rice, making it crucial to the overall success of the dish.
Sauteing the base
Begin by heating a large pan or wok over medium heat, and then add sesame oil. Once the oil is hot, incorporate the diced onions and minced garlic. Saute these ingredients until they become soft and translucent, ensuring they do not brown. This process creates a flavorful foundation for your kimchi fried rice, enhancing the dish's overall taste profile.
Adding vegetables and kimchi
Begin by sauteing onions and garlic until they are soft. Then, introduce diced carrots and frozen peas into the mix, cooking until they become tender yet retain a crispness. Following this, stir in the chopped kimchi along with the kimchi juice. This crucial step infuses the dish with its distinctive flavor and a slight tanginess, hallmark traits of Korean cuisine, making it delightfully unique.
Mixing in rice
Add the cooked rice and soy sauce to the pan for seasoning. Stir well so each grain is evenly flavored with the vegetables' sweetness, kimchi's tanginess, and soy sauce's saltiness, complemented by sesame oil. Heat until thoroughly warmed through. Garnish with spring onions and sesame seeds for extra crunch and freshness, perfectly complementing this hearty meal.
