Kale Kimchi Fried Rice Recipes

KIMCHI FRIED RICE

Kimchi Fried Rice image

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

Provided by Diana71

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2 scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Steps:

Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g

KIMCHI FRIED RICE

Kimchi Fried Rice image

Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a great use for leftovers, too. You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil, divided
1 small onion, chopped
1 cup kimchi, coarsely chopped
1/2 cup matchstick carrots
1/4 cup kimchi juice
1 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 cups leftover short grain rice
2 green onions, thinly sliced
3 teaspoons soy sauce
1 teaspoon sesame oil
4 large eggs
Optional toppings: Sliced nori, green onions and black sesame seeds

Steps:

In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently. , In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with nori, green onions and sesame seeds.

Nutrition Facts : Calories 331 calories, Fat 14g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 546mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

KALE & KIMCHI FRIED RICE

Kale & kimchi fried rice image

Bring fried rice to life in this speedy supper with punchy, fermented kimchi. If you don't have kale, you can use pak choi or whatever greens you prefer

Provided by Esther Clark

Categories Dinner

Time 30m

Number Of Ingredients 9

Ingredients

100g kale
2 tbsp sesame oil
3 spring onions, sliced
1 garlic clove, crushed
100g cooked basmati rice
120g kimchi
2 large eggs
a few coriander leaves, to serve
shichimi togarashi and chilli oil, to serve (optional)

Steps:

Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.
Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.
Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.
Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.

Nutrition Facts : Calories 319 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

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