Description
Kimchi fried rice is restaurant quality fried rice that you can make at home. It’s packed with probiotics from the kimchi. It only takes 30 minutes, and one pan to make, perfect for a weeknight dinner.
Ingredients
- 3 tablespoons coconut oil, divided
- 4 cups leftover rice (see notes)
- 1 pound shrimp, peeled and de-veined and patted dry
- salt and pepper
- 4 eggs, whisked
- 3 teaspoons sesame oil, divided
- 2 tablespoons soy sauce
- optional: 1 tablespoon fish sauce
- optional: 2 to 3 teaspoons sriracha
- 4 garlic cloves, minced
- 3 green onions, green and white parts separated and sliced
- 10 ounce bag of frozen peas and carrots, defrosted
- 1 14 ounce container of spicy kimchi
Optional toppings:
- green onion
- sesame seeds
- sriracha
Instructions
- Prepare: See notes for rice. This is a stir fry recipe, things move fast so prepare all the ingredients as instructed above and set aside in separate bowls. Pat the shrimp dry with paper towels and season with salt and pepper. Whisk the eggs and add 1 teaspoon of the sesame oil and a pinch of salt. To a small bowl combine the 2 teaspoons sesame oil, the soy sauce, the fish sauce, the sriracha, and stir to combine. For the kimchi use a strainer to drain the liquid into a bowl, reserving the liquid – add 2 tablespoons of the kimchi liquid to the bowl of sauce. If your kimchi is in large chunks cut them into smaller 1 1/2 inch pieces.
- Cook the shrimp: Heat a large nonstick pan over medium heat. Melt 1 tablespoon of the coconut oil, add the shrimp and cook for 3 to 5 minutes, stirring once – or until they are opaque. Remove the shrimp from the pan to a plate and set aside. Use a damp paper towel to clean out the pan.
- Scramble the eggs: Turn the heat to low, melt another tablespoon of the coconut oil and add the eggs. Use a spatula to slowly push the eggs around as they cook, cook until they are no longer wet. Transfer them to a dish and set aside. Use another wet paper towel to clean out the pan, if needed.
- Cook the rice: Turn the heat up to medium high. Melt the remaining tablespoon of coconut oil. Add the rice and spread it out. Cook undisturbed for 3 minuets, the rice should be popping. Stir and cook undisturbed for another 2 minutes. Add the sauce mixture, garlic, and white parts of the sliced onion, stir and cook another 2 minutes, or until the sauce is absorbed and the garlic is fragrant.
- Add the remaining ingredients: Stir in the defrosted peas and carrots and the kimchi. Allow it to heat through, about 2 minutes. Stir in the shrimp and the scrambled eggs, breaking up any large pieces of egg. Cook another 1 minute, or until everything is nice and hot.
- Serve: Spoon the rice into serving dishes. Garnish with the green parts of the onion and sesame seeds and serve with sriracha on the side.
Notes
Rice: Fried rice is best made with leftover day old rice. If you use fresh cooked rice you end up cooking the starches in the rice and end up with a clumpy, mushy fried rice. You have a few options to cook your rice: 1) the day before you can cook rice using any of your fave methods (stove top, instant pot, rice maker etc). You can also plan ahead and cook double the rice when you are making rice for another recipe. 2) Ask for extra rice when ordering food at a restaurant that serves rice. 3) Make microwave rice. This is what I often do. You will need 2 10 ounce bags.
Brown or white rice: I have made this recipe using both brown and white rice and while both are delicious I preferred the white rice. I would recommend going with white rice if you want that authentic restaurant fried rice taste.
Shrimp: you can sub cubed chicken breast or tofu if you want.
Soy sauce: sub coconut aminos if avoiding soy.
Gluten free: use a gluten free soy sauce.
How to re-heat leftovers: Add a splash of water to your bowl of fried rice and cover with a damp paper towel. Gently heat it in the microwave until warmed through. This method re-hydrates the rice and keeps it fluffy. Also great for packed work lunches.
