{"id":1440794,"date":"2019-10-04T10:31:25","date_gmt":"2019-10-04T15:31:25","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/kimchi-fried-rice\/"},"modified":"2024-10-15T08:36:46","modified_gmt":"2024-10-15T13:36:46","slug":"kimchi-fried-rice","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/kimchi-fried-rice\/","title":{"rendered":"Kimchi Fried Rice"},"content":{"rendered":"

Made with leftover short-grain rice and spicy kimchi (and its pungent juices!), kimchi fried rice is a filling, homey and umami-packed Korean dish. Ginger, garlic, onion, green onion and carrots add more flavor, texture and sweetness, and a fried egg, cooked your way, is the crown on each serving. Make this kimchi fried rice recipe as a quick and easy weeknight meal or, better yet, make a large batch for the freezer. Reheat it with other add-ins\u2014mushrooms, protein or even more kimchi\u2014top it with an egg, and you have a full-flavored entree, side dish or snack.<\/p>\n

What is kimchi?<\/h2>\n

The most familiar kimchi is a spicy, red, fermented Korean side dish made with Napa cabbage, lots of salt, and a fiery red paste of Korean chili flakes, salted and fermented shrimp, rice flour, garlic, ginger, onions and a touch of sugar. After adding green onion and carrots to the mix, it gets packed into a jar to ferment in the fridge. Depending on how you use it, it can be a pungent condiment, side dish or seasoning.<\/p>\n

But there is a vast world of kimchi. White kimchi can be made without chili flakes. Other vegetables can be used, including different types of cabbage<\/a>, cucumbers and daikon radish. You can eat kimchi in various stages of fermentation<\/a>. For instance, kimchi that hasn’t started fermenting yet\u00a0is deliciously brash with a crisp texture, and can be eaten immediately after seasoning. As kimchi ferments and ripens, the texture slowly softens, and the flavors meld into something much more complex. Keep your kimchi long enough, and it will mature into something fizzy and funky. That’s the best time to use it for cooking.<\/p>\n

Kimchi has health benefits<\/a>, too. It contains healthy probiotics, which may reduce inflammation and strengthen your gut microbiome. You can find kimchi in the refrigerated section of supermarkets and Asian markets. Kimchi shops, if you’re lucky enough to have one near you, carry a larger variety. Note that not all kimchi is vegetarian; some contain salted fermented shrimp or fish sauce. Check the label if it’s a concern.<\/p>\n

Kimchi Fried Rice Ingredients<\/h2>\n

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