This dish comes together in about 20 minutes and can be made with just about whatever you have left over in your fridge or pantry.
First off, if you have never heard of kimchi, you are probably wondering what the heck it is. Kimchi is traditionally from Korea and is a fermented cabbage mixed with things like garlic, ginger and chili paste. Kimchi, like many other fermented foods are a great source of probiotics and balancing out the good bacteria in your gut. You can make your own kimchi, but if you don't have time, its available at most grocery stores.
I love fried rice because you can add pretty much whatever you have in your fridge to it; making it as simple or as complex as you would like. Because of this, I have created a sort of guideline to follow when creating this dish at home.
I hope you love this dish as much as we do, its perfect for those nights when you are busy and need to throw something together quickly.
15-minute Kimchi Fried Rice
Ingredients:
Onion, garlic & ginger: The perfect start to a super flavorful meal
Kimchi: Use store bought or homemade
Tamari: A little splash adds a nice savory flavor to the meal.
Cooked Rice: Rice the second day is always best for fried rice. Try and make a little extra another night so that you’re ready to make this dish
Gochujang: Slightly spicy Korean chili paste
Eggs: Fried and served with the rice
Directions:
Sauté the aromatics: Heat the oil and sauté the onion for a few minutes then add the garlic and ginger.
Cook the kimchi and rice: Add the kimchi, tamari and rice, mix together then flatten and cook for another few minutes until crisping on the bottom.
Finish the fried rice: Fry the eggs and serve the rice topped with the gochujang and eggs.
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