It’s time for an additional “sweep the kitchen” recipe! You understand how I like these recipes. Food will not be solely costly, nevertheless it’s additionally the primary contributor to landfills, so I all the time attempt to hold my meals waste to a minimal. I’ve partnered with Morton Salt to erase meals waste, so I needed to design one other recipe the place leftover greens might be “hidden” into the combo. Not solely did I pack this Kimchi Fried Rice with leftover rice and greens from my fridge, however I even tossed in a few of my “scraps” so as to add further hidden vegetable goodness. Yep, I saved a whole broccoli stem from the rubbish by shredding it proper into the vegetable combine for my Kimchi Fried Rice. Imagine all the opposite locations you may “hide” shredded broccoli stems!
I’m tremendous psyched about this marketing campaign to erase meals waste as a result of it’s change into so establishment to only toss meals and not using a thought after we order an excessive amount of meals, are too busy to prepare dinner what we purchased, or just don’t plan our meals correctly. Morton Salt has put collectively a extremely easy seven day motion plan to assist us elevate our consciousness and create good habits that cut back meals waste. Head over to Morton Salt’s web site to take a look at the plan, get informative stats about meals waste, and nice ideas for taking motion to cut back meals waste.
And only for enjoyable, right here’s an important humorous take a look at how we have a tendency ask questions on the place our meals comes from – as an alternative of the place it finally ends up. Yep, I’m responsible of a few of these. 🙈
Now again to that incredible Kimchi Fried Rice…
If you’ve by no means had Kimchi Fried Rice it has a splendidly tangy and spicy taste, which can assist marry the flavour of any leftovers you could wish to throw into your fried rice. If you’re not into spicy meals, you may go for gentle kimchi, which nonetheless has a splendidly tangy chunk. Personally, I all the time go for a vegan kimchi as a result of common kimchi is just a little too fishy for my tastebuds.
You positively wish to use day-old rice for this recipe as a result of the rice grains can be just a little on the agency aspect, which retains them from getting mushy when you’re stirring them along with the remainder of the elements. If you don’t have a full 4 cups, that’s okay, simply use as a lot as you may have. It’s all about utilizing these leftovers. I additionally opted to make use of each the white and inexperienced ends of the inexperienced onion, to keep away from having to make use of a separate yellow onion.
Speaking of leftovers, when you have leftover ham from the vacations and even some leftover deli ham that must be used up, ham is superior with kimchi fried rice. Just cube it up and fry it within the skillet till the ham will get good and crispy on the perimeters. Remove it from the skillet earlier than cooking the greens, then stir it again in on the finish. YUM.
Oh, and also you don’t NEED to make use of a broccoli stem on this recipe. If you don’t have one, simply skip it. I used it as a result of I had it, and I needed to show the way it can simply be grated and hidden in different meals. 🙂
Kimchi Fried Rice
Serving suggestion: topped with a fried egg and a light-weight drizzle of sriracha.
Kimchi Fried Rice
This Kimchi Fried rice is tangy, spicy, and the right approach to make use of up all of the leftover elements and scraps in your kitchen.
broccoli stem (elective)
kimchi* plus 2-Four Tbsp kimchi juice
mild cooking oil
cooked, day-old rice
toasted sesame oil
Use a vegetable peeler to peel the broccoli stem and carrot. Use a large-holed cheese grater to grate the broccoli stem and carrot. You ought to have about 1 cup of every after shredding.
Slice the inexperienced onions, separating the white ends from the inexperienced ends. Roughly chop the kimchi, ensuring all of the items are about chunk sized. Place the eggs in a bowl and calmly whisk with a fork.
Heat a big skillet or wok over medium to medium-high warmth. Once scorching, add the oil and swirl to coat the floor. Add the white ends of the inexperienced onion and sauté for about one minute, or simply till barely softened.
Add the shredded broccoli stem and carrots to the skillet and sauté for about one minute extra. Finally, add the chopped kimchi and 2-Four Tbsp kimchi juice (relying on how sturdy you need your kimchi taste) and let it simmer till the juice reduces and the skillet is pretty dry once more.
Add the day-old rice to the skillet and fold it along with the greens. Allow the rice to warmth by means of. Push the rice off to the perimeters of the skillet and pour the eggs within the heart. Gently scramble the eggs till they’re set, then fold them into the rice.
Finally, flip the warmth off and sprinkle the soy sauce and toasted sesame oil over the fried rice. Gently fold the rice till the soy sauce and sesame oil are integrated. Taste the kimchi fried rice and regulate the saltiness to your liking by including extra soy sauce if wanted. If you need extra tanginess or warmth, you may add extra kimchi juice. Finally, prime with the sliced inexperienced ends of the inexperienced onions simply earlier than serving.
*You can use any sort of kimchi you want: spicy, gentle, vegan, and so forth.
Step by Step Photos
Prepare your whole greens and add-ins earlier than you start cooking, as a result of fried rice cooks rapidly, so that you gained’t have time to double process. I used one giant broccoli stem, which I briefly peeled after which shredded.
Also peel and shred one giant carrot. Slice 4 inexperienced onions, separating the white ends from the inexperienced ends. I had about one cup of shredded broccoli stem and one cup of shredded carrot, as soon as completed.
This is the kimchi I used. I all the time go for a vegan kimchi as a result of the common sort is just too fishy for my delicate style buds (haha), however I’ll admit that this model wasn’t fairly spicy sufficient for me. Either approach, I used about one cup, or 1/three of this 16oz. jar.
Roughly chop the kimchi so that each one the items are bite-sized.
Add two giant eggs to a bowl and calmly whisk with a fork.
Now that each one the elements are prepped, it’s time to begin cooking. Heat a big skillet or wok over medium to medium-high warmth. Once scorching, add 2 Tbsp of any mild flavored oil and swirl to coat the floor. Add the white ends of the inexperienced onions and sauté for only one minute. Next add the shredded broccoli stems and carrots and sauté for a minute extra.
Add the chopped kimchi, plus 2-Four Tbsp of the juice from the jar (relying on how sturdy you need that kimchi taste, you may all the time add extra later). Sauté the kimchi with the opposite greens till the juice reduces and the skillet is pretty dry once more.
Add Four cups of day-old cooked rice and fold it into the greens till they’re nicely integrated. Allow the rice to warmth by means of.
Push the rice off to the perimeters and pour the whisked egg into the middle. Gently scramble the eggs till they’re set, then combine them again into the rice.
Finally, flip the warmth off and sprinkle 1 Tbsp soy sauce and 1 tsp toasted sesame oil over the rice. Gently fold the rice within the skillet till the soy sauce and sesame oil are integrated. Taste the Kimchi Fried Rice and regulate the soy sauce if you would like it saltier, or add extra kimchi juice if you would like it tangier or spicier.
Sprinkle the inexperienced ends of the sliced inexperienced onions over prime simply earlier than serving.
Tangy and with so many hidden greens! Woot!