Kimchee is a traditional Korean dish made by fermenting vegetables and adding gochu garu (spicy red pepper flakes). It’s super easy to make at home and I have a full step-by-step tutorial here. If you haven’t tried kimchee before, expect some spice, a little tang, and lots of deliciousness.
Kimchee fried rice is so flavorful, yet, quick and easy to make that you will wonder why you haven’t been making this all week. Plus, the only labor involved after dicing is standing over the stove and stirring. Super easy. You can substitute any vegetables you desire so feel free to be creative. This is great for any weeknight dinner and you can make it a complete meal by serving it with tempeh, tofu, or beans. It’s the perfect meal to ease your hunger pains and take your mind off of your crazy day.
- 1 Tablespoon olive oil
- 1 medium carrot, diced
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 bell pepper, diced
- ½ cup broccoli florets, diced
- ½ cup sugar peas, diced
- 1½ cups rice, cooked and cooled
- ½ cup kimchee
- 1 Tablespoon tamari or soy sauce
- freshly ground black pepper to taste
- Add the olive oil to a frying pan over medium heat. Add the carrot and saute in the oil for about 3 minutes. Next, add the onions, garlic and ginger and saute for about 1 minute. Then add the bell pepper, broccoli, and sugar peas and saute for about 2 – 3 minutes. Add the rice, kimchee, and soy sauce and saute for 3 – 5 minutes. Add any freshly ground black pepper to taste and serve hot.