Kimchi Fried Rice
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Some tang, some spice, and some delicious umami make this make ahead Kimchi Fried Rice an explosion of flavours in your mouth. It only takes just over half an hour from start to finish, but will leave everyone asking for the recipe. Keeping this quick and simple side dish in the freezer means easy snacks and elevated dinners without the stress.
When life inevitably gets busy, we find ourselves turning to this Kimchi Fried Rice recipe again and again. It’s excellent for gut health, has a delicious kick to it, and immediately takes any Asian-inspired meal from good to great. It’s also easy to add to a more labour-intensive dinner to reduce the overall time spent in the kitchen.
Speaking of busy schedules and spending less time in the kitchen, meet the Freezer Meals 101 Club. It’s our is a flexible, done-with-you freezer meal system that helps busy people like you simplify dinner and get your time and brain space back! As a member of the club, you’ll watch your grocery bills drop, your stress reduce, and your families walk away from each day with satisfied smiles and full stomachs. It’s a win-win-win. Join the club today to discover the impact it can have!
Kimchi Fried Rice
Ingredients:
- 3 cups cooked rice, cooked and cooled
- 2 clove garlic, minced
- 1 cup kimchi
- 1/4 cup kimchi juice from the container
- 1 Tbsp. Gochujang paste
- 1 tsp. sesame oil
Assembly instructions:
- Add cooked and cooled rice into a large freezer bag along with the other ingredients. Combine gently inside the bag. Remove the excess air, seal, and freeze.
Cooking instructions:
- Thaw. Heat in a skillet for 7-10 minutes over medium heat. Top with sliced green onions and black sesame seeds.
Kimchi Fried Rice FAQs & Tips:
If you’re looking for kimchi in your local grocery store and struggling to find it, check the produce section. We find it there most often, but you may have to ask an attendee if you aren’t having success on your hunt.
Wondering what kind of rice to use for Kimchi Fried Rice? Cooked and cooled. These essential steps ensure that your dish comes out with that well-loved fried rice texture, rather than overly mushy. Freshly cooked hot rice will have too much moisture in it, which won’t allow that chewy texture you’re going for.
To pick out the best kimchi for the job, your own personal preferences should be your guiding force. Some people prefer it more sour while others prefer it a touch sweet. Our one recommendation would be going for aged kimchi that’s well-fermented, rather than it’s fresh counterpart. The aging allows the flavours to soak in which helps fill out the dish nicely.
Looking for suggestions on what to serve Kimchi Fried Rice with? It’s a recipe that pairs well with a variety of traditionally Asian-inspired proteins like ham, pork belly, or a fried egg. An extra-firm fried tofu or grilled beef or shrimp would also taste delicious atop this side dish.
To store any leftover Kimchi Fried Rice, seal it in an airtight container and keep it refrigerated for 3-5 days. Pull it out when you need a quick snack or side dish.
More great make ahead side dish recipes:
Keeping some make ahead side dishes in your freezer is one of our favourite life hacks. Whether you use them as a quick snack or an easy way to take your meal up a notch, they’re always a good tool to have in your tool belt. Check out some of our other go-to side dish recipes that are freezer friendly: Sweet Roasted Butternut Squash, Buffalo Chickpeas, Pineapple Fried Rice, Red Lentil Dal Recipe, Maple Dill Roasted Carrots, and more!
- 3 cups rice cooked and cooled
- 2 clove garlic minced
- 1 cup kimchi
- 1/4 cup kimchi juice from the container
- 1 Tbsp. Gochujang paste
- 1 tsp. sesame oil
-
Add cooked and cooled rice into a large freezer bag along with the other ingredients. Combine gently inside the bag. Remove the excess air, seal, and freeze.
-
Thaw. Heat in a skillet for 7-10 minutes over medium heat. Top with sliced green onions and black sesame seeds.
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