When you don't have a lot of time to cook, aim for a simple fried rice that's packed full of flavor. Quick sliced, diced, chopped, and shredded scallions, pepper, garlic, and carrot get joined by kimchi, Korean chili powder, and toasted sesame oil for a fried rice dish that's so intense you can simply call it dinner if you want!
Gochujang (Korean chili paste) can be substituted for the gochugaru (Korean chili powder). I think the paste is sweeter and more complex than the powder, but it also renders a "wetter" sauce and many of the pastes are not gluten free. The difference in flavor and texture is left to the preferences of the cook! I used a cabbage-heavy kimchi that was purchased from Costco. When I have the opportunity, I snag some from a local Asian market instead and when I'm in the middle of the cabbage/cucumber season in summer/fall, I make my own! Whatever works for you is sure to be great. And really, this rice wants the flavors of kimchi, but the cooking process does shift some of the original flavor profile of the kimchi, so feel free to make this dish with good, but not show-stopping kimchi.
I like having this rice as a quick and easy lunch or, for dinner, when topped with tempura shrimp, hot honey salmon, or thin slices of spicy beef. However you choose to serve it, count yourself clever for making a deliciously memorable meal in minutes. Enjoy!
Kimchi Fried Rice
- ½ cup thinly sliced scallions
- ½ cup low sodium soy sauce or tamari
- ¼ cup water
- ½ cup diced pepper - spicier pepper will give you spicier rice!
- 2 tablespoons finely chopped garlic
- 1 tablespoon gochugaru - Korean chili powder
- 1 tablespoon toasted sesame oil
- 3 tablespoons canola oil
- 4 cups cooled cooked rice - day-old rice is ideal
- 1 cup coarsely shredded carrot
- 1 cup chopped kimchi
- ¼ cup low-sodium chicken broth
Whisk together all of the sauce ingredients (scallions through toasted sesame oil) in a medium bowl. Set aside.
Heat the canola oil in a large skillet over high heat until shimmering. Add the rice to the hot oil, and spread into an even layer. Cook, without stirring, until the rice is crispy and a light golden brown, about 4 minutes. Stir in the carrot, kimchi, broth, and 3 tablespoons of the sauce you made. Cook, stirring often, until crispy, about 3 minutes. Remove from the heat. Divide the rice mixture between 2 bowls, and serve with the remaining sauce for drizzling over the rice as needed.
- Yields: 2 servings
- Preparation Time: 20 minutes