Introduction
If you are looking for a dish that is both satisfying and packed with flavor, this kimchi fried rice with jasmine rice is a perfect choice. The combination of spicy kimchi, fresh vegetables, and rich fried eggs makes for a delightful meal. This recipe is not only easy to prepare but also a great way to utilize leftover ingredients. Let’s dive into the ingredients and instructions for making this delicious dish.
Detailed Ingredients with measures
1½ cups jasmine rice
1 cup kimchi, coarsely chopped, with 2 tablespoons of reserved juice
3 tablespoons reduced sodium soy sauce
1 tablespoon gochujang (Korean red pepper paste)
1 tablespoon sesame oil
2 tablespoons canola oil
2 cloves garlic, minced
1 small onion, diced
2 teaspoons freshly grated ginger
3.5 ounces shiitake mushrooms, sliced
1 cup matchstick carrots
½ bunch kale, stems removed and leaves chopped
4 fried eggs
¼ cup nori strips
2 green onions, thinly sliced
1 tablespoon black sesame seeds
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
Instructions
1. Cook the jasmine rice in 3 cups of water according to package instructions; set aside.
2. In a small bowl, whisk together the reserved kimchi juice, soy sauce, gochujang, and sesame oil.
3. Heat canola oil in a large cast iron skillet over medium-high heat. Add the minced garlic, diced onion, and grated ginger; cook, stirring frequently, until the onions become translucent, about 2-3 minutes.
4. Stir in the chopped kimchi, sliced shiitake mushrooms, and matchstick carrots. Cook, stirring constantly, until the mushrooms are tender, about 3-4 minutes.
5. Add the cooked rice, chopped kale, and the kimchi juice mixture to the skillet. Stir until the kale has wilted, about 2-3 minutes.
6. Serve immediately, topped with fried eggs, nori strips, sliced green onions, and black sesame seeds, if desired.
Detailed Directions and Instructions
Step 1: Prepare the Rice
Cook the jasmine rice in 3 cups of water according to package instructions. Once cooked, set aside to cool slightly.
Step 2: Make the Sauce
In a small bowl, whisk together the reserved kimchi juice, reduced sodium soy sauce, gochujang, and sesame oil. Set the sauce aside for later use.
Step 3: Sauté Aromatics
Heat canola oil in a large cast iron skillet over medium-high heat. Add the minced garlic, diced onion, and freshly grated ginger. Cook while stirring frequently until the onions become translucent, which should take about 2-3 minutes.
Step 4: Add Vegetables
Stir in the chopped kimchi, sliced shiitake mushrooms, and matchstick carrots. Continue to cook, stirring constantly, until the mushrooms are tender, around 3-4 minutes.
Step 5: Combine and Cook
Add the cooked jasmine rice, chopped kale, and the kimchi juice mixture to the skillet. Stir everything together until the kale has wilted, which will take about 2-3 minutes.
Step 6: Serve the Dish
Serve the dish immediately, topped with fried eggs, nori strips, sliced green onions, and black sesame seeds if desired.
Notes
Serving Suggestions
This dish can be served as a main meal or a hearty side dish. Pair it with additional protein, such as grilled chicken or tofu, if desired.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Customization Options
Feel free to substitute the vegetables based on your preferences or what you have on hand. Spinach, bok choy, or bell peppers work well in this recipe. Adjust the level of gochujang based on your spice tolerance.
Fried Egg Tips
Fried eggs can be cooked sunny-side up or over-easy, depending on your preference. Adding a sprinkle of salt and pepper while frying enhances the flavor.
Cook techniques
Cooking Jasmine Rice
Cooking jasmine rice requires rinsing the rice under cold water until the water runs clear. Then, combine 1½ cups of jasmine rice with 3 cups of water in a pot, bring to a boil, reduce to a simmer, cover, and cook for about 15-20 minutes until the water is absorbed. Let it sit covered for another 10 minutes before fluffing with a fork.
Preparing Kimchi Mixture
In a small bowl, mix reserved kimchi juice, reduced sodium soy sauce, gochujang, and sesame oil together. This sauce will add umami and depth to the dish when combined with other ingredients.
Sautéing Aromatics
Heat canola oil in a large cast iron skillet over medium-high heat. Add minced garlic, diced onions, and grated ginger. Sauté until the onions are translucent, about 2-3 minutes. This creates a flavorful base for the dish.
Adding Vegetables and Kimchi
Once the aromatics are ready, incorporate chopped kimchi, sliced shiitake mushrooms, and matchstick carrots into the skillet. Cook while stirring for about 3-4 minutes until the mushrooms are tender and the vegetables are slightly softened.
Combining Ingredients
Add in the cooked jasmine rice, chopped kale, and the kimchi juice mixture. Stir everything together and cook until the kale wilts, roughly 2-3 minutes. This step ensures all ingredients are well combined and heated through.
Finishing Touches
After the rice and vegetable mixture is cooked, serve the dish topped with fried eggs, nori strips, sliced green onions, and black sesame seeds for added flavor and texture.
FAQ
Can I use other types of rice?
Yes, you can substitute jasmine rice with other types such as basmati or brown rice, but cooking times and water ratios may vary.
What can I use instead of gochujang?
If you don’t have gochujang, consider using sriracha or another spicy chili paste, but be aware that the flavor will differ somewhat.
Can I make this dish vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the eggs, and to make it vegan, you can replace the fried eggs with tofu or leave them out entirely.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave before serving.
Is this dish spicy?
The spiciness level can be adjusted by modifying the amount of gochujang used. You can add less for a milder flavor or omit it entirely if you prefer no heat.
Conclusion
This flavorful dish combines the deliciousness of jasmine rice, kimchi, and various fresh ingredients, making it a perfect choice for a satisfying meal. The interplay of textures and spice from the gochujang and sesame oil, alongside the vibrant vegetables, elevates the dish, while the fried eggs add a delightful richness. Whether enjoyed on its own or as a side dish, this recipe showcases the wonderful fusion of Korean flavors that everyone can enjoy.
More recipes suggestions and combination
Spicy Tofu Stir-Fry
Swap out the eggs for cubed firm tofu and marinate it in the kimchi juice mixture before sautéing for a plant-based protein boost.
Kale and Quinoa Bowl
Replace jasmine rice with quinoa for an alternative grain option and add roasted chickpeas for extra protein and crunch.
Vegetable Fried Rice
Incorporate additional vegetables like bell peppers, snap peas, or broccoli to increase the nutrient content and add vibrant colors to your dish.
Kimchi Udon Noodles
Substitute rice with udon noodles, stir-frying them with the kimchi and vegetables for a delicious noodle dish with a kick.
Coconut Curry Rice
Add coconut milk and a spoonful of curry paste to the rice while cooking for a creamy, flavorful twist on your rice base.
Egg Drop Soup
For a light side dish, create an egg drop soup using a similar flavor profile with broth, minced kimchi, and beaten eggs swirled in for richness.
