Korean Kimchi Fried Rice

Amp up your Chinese fried rice by adding hard kimchi during this Korean Kimchi Chinese fried rice recipe! It’s a good thanks to use leftover rice, Associate in Nursingd dinner is served in an hour. In partnership with Pompeian! whereas I do (happily) cook and eat each single formula on this journal, my preparation outside of testing recipes and doing photoshoots is absolutely basic. Cook a sort of bean, a grain or starch, a range of vegetables…that’s concerning it. I build random meals with those basic items throughout the week, adding healthy fats and fun toppings after I preparation my plate.

That includes preparation a lot of globally-inspired meals, since I just about simply season my food with salt and pepper. Boring, I know. i'd like to experiment a lot of with distinctive seasonings and flavor profiles. Any suggestions of what cuisines I ought to explore?

Considering that goal, i used to be still quite nervous once Pompeian asked ME to form a dish with Korean flavors. What do i do know concerning Korean food? however might I fuck justice? Well, I took on the challenge and commenced researching ancient Korean meals and therefore the ingredients utilized in them. I stumbled upon kimchi Chinese fried rice (kimchi-bokkeum-bap) and was straightaway sold-out as a result of one. I had leftover rice in my electric refrigerator, and 2. i really like kimchi!

INGREDIENTS

For the fried rice:

• Pompeian Avocado Oil Non-Stick Cooking Spray
• 1 yellow onion, diced
• 2 medium carrots, diced (about 1 cup)
• 3 cloves garlic
• 1 cup shelled edamame, thawed if from frozen
• 1 cup green peas
• 1 cup kimchi (chop large chunks)
• 2 tablespoons kimchi juice (from the jar of kimchi)
• 2 cups cooked brown rice
• 1/4 cup soy sauce
• 1/4 cup green onions, sliced

For the tofu:

• 1 14-ounce package extra-firm tofu, drained and pressed
• 1 teaspoon ground turmeric
• 1/2 teaspoon kala namak (black salt)
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Generously grease a large wok or skillet with Pompeian Avocado Oil Non-Stick Cooking Spray. Place over medium heat. Add onion; cook for 5-7 minutes, until slightly tender. Add carrots and stir; cook for 8-10 minutes, until vegetables are tender. Add garlic; cook for 1 minute, stirring.
2. Add edamame, peas, kimchi, and kimchi juice. Stir to combine; cook for 5 minutes, until all vegetables are heated through. Add rice. Fold vegetables into rice and cook for 3-5 minutes, until rice is heated through. Add soy sauce; stir.
3. Cut tofu into thin slices, then cut the slices in half. Place in a medium bowl. Add kimchi juice, turmeric, salt, and pepper; toss to coat tofu evenly.
4. Generously grease a medium skillet with Pompeian Avocado Oil Non-Stick Cooking Spray. Place over medium heat. Add tofu slices; cook for 5 minutes on each side, until crispy on the edges.
5. Serve fried rice with a few slices of tofu, a garnish of green onions, and extra kimchi.

Adapted from HERE