Kimchi Fried Rice

A quick, spicy and filling fried rice,

Course Main Course

Cuisine Asian

Keyword fried rice, kimchi

Prep Time 15

Cook Time 15

Total Time 30

Servings - 6

Calories 295kcal

Author Lauren

Ingredients

Sauce

reserved kimchi juice
1 1/2 tbsp soy sauce, salt reduced
1 1/2 tbsp oyster sauce
2 tsp Chinese cooking wine
1 tsp sesame oil
1/4 tsp Chinese five spice
1 dash white pepper

Fried Rice

1 tbsp extra virgin olive oil
200 g / 7 oz kimchi, roughly chopped (Note 1)
3 cups diced vegetables, fresh / frozen or both (Note 2)
2 cups green cabbage, finely shredded (Note 3)
2 cups brown basmati rice, cooked (Note 4)
5 large eggs, whisked (Note 5)

Cups - Metric

Instructions

Place a fine sieve over a medium bowl. Add the kimchi to the sieve to reserve the juices. Using the back of a metal spoon, press down on the kimchi to extract the remaining juice until no more liquid comes out. Scrape the spoon on the bottom side of the sieve to get any residual drops. Add the other sauce ingredients to the kimchi juice and stir to mix. Put the sauce to the side for later.
Roughly chop the kimchi and set aside. If not chopped, the kimchi will be in large chunks and not spread evenly through the rice.
Heat the extra virgin olive oil in a large skillet or wok over high heat. Add the garlic and cook for 1 minute or until lightly golden and fragrant.
Add the cabbage and any other fresh vegetables to the skillet/wok. Cook for 3 minutes or until the cabbage has wilted and the vegetables have softened. If using frozen vegetables, add to the skillet/wok when the cabbage has wilted and stir to mix.
Add the cooked rice to the skillet/wok and stir through. Pour the sauce over the rice, quickly stir the sauce through and cook for 2 minutes or until all the liquid evaporates.
Push the rice and vegetables to the side of the skillet/wok. Move the skillet/wok so the empty space is over the heating element. Pour the whisked eggs into the empty space and scramble until they are firm and cooked (no soft scrambling). Once the eggs are cooked, stir them through the rice and vegetables.
Remove the pan from the heat and stir through the sliced spring onions and roughly chopped kimchi. Serve while hot. Enjoy!

Notes

Kimchi – Tends to be quite high in sodium, as salt is used as part of the fermentation process. Where possible, I would recommend using a lower sodium variety of kimchi (I used 'Wicked Kimchi' from Coles). Substitute with 1/4 cup low sodium chicken stock if you just want a non-spicy fried rice.
Diced vegetables - I used a combination (3/4 cup each) of corn, carrot, peas (frozen) and broccoli (fresh).
Green cabbage - Can be substituted for other types of cabbage, but not red! Red cabbage contains a chemical called 'flavonoids', which will interact with the egg and and turn your fried rice blue/green!
Brown basmati rice – This rice is ideal for fried rice as it dries out quite quickly and has a higher protein and dietary fibre content compared white rice varieties. I would recommend cooking it either the night, or at letting it cool completely before making the fried rice. Any other variety of rice will need to be laid out on a tray and dried out either in the fridge or freezer for 1 day.
Protein - You can use any proteins you like, such as chicken (e.g. chicken breast or leftover BBQ chicken), beef/pork mince, shrimp/prawns, with or without eggs.
Vegetarian - Substitute oyster sauce for vegetarian oyster sauce.
Vegan - Substitute the eggs for tofu/egg replacer, and switch to a vegan oyster sauce.
Gluten free- Use gluten free soy and oyster sauce.
Storage - Should keep in an airtight container in the fridge for up to 3 days.
Nutrition - Calculated per serve, assuming 5 serves.

Nutrition