Yesterday was Thanksgiving and I wanted to share with you one of my favorite dishes that I prepared yesterday.
Kimchi Fried Rice is the ultimate side dish!
I love spicy food and Kimchi is what’s required to turn boring rice into a meal fit for a queen!
Don’t let the name Kimchi scare you!
It’s just fermented Korean cabbage and it’s delicious in rice or eaten alone.
Think sauerkraut but better tasting in my opinion.
Don’t get my wrong I like sauerkraut, but I love Kimchi even more because of the spiciness.
You can make Kimchi at home or you can pick up a high quality jar in the ethnic section in your local grocery store.
I opted to purchase Kimchi from the store.
Don’t forget you can also check with your local Asian restaurant because I’m sure they’ll sell you a extra cup of Kimchi!
Did I mention this is one of those use leftover rice and create a meal in minutes type of deal.
Yes, it takes less than 15 minutes to enjoy some serious good eating people.
If you want you can add about a pound of sauteed shrimp and really turn this into something spectacular!
I decided to make this vegetarian because you know my Baby Girl and her seafood allergies.
I didn’t need all the extra side-eye she gives whenever I bring seafood into the house.
Regardless this is a must make dish, it’s spicy, quick, and it will hit the spot!
Enjoy.
Ingredients
- 6 cups rice, day-old, precooked
- 1 cup Kimchi
- 6 eggs, slightly beaten
- 2 cups Napa cabbage, chopped
- 1 cup mixed vegetables
- 2 cloves garlic, minced
- 1 teaspoon creole seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- extra virgin olive oil
- green onions to garnish
Instructions
- Mix seasoning blend together and set aside.
- Beat eggs, add 1 teaspoon of seasoning blend, cook eggs in about 1 tablespoon of olive oil for about 3 minutes, remove from pan and set aside.
- Add about 3 tablespoons of olive oil to pan over medium high heat.
- Add garlic, cook 1 minute.
- Add rice and break up with a spoon, season, mix well.
- Cook for about 5 minutes.
- Add fresh cabbage and frozen veggies, cook for 3 minutes more.
- Add Kimchi and mix well.
- Cook for a couple minutes until everything is warm, stir in cooked eggs.
- Serve garnished with green onions.
