Weeknight Kimchi Fried Rice

Ingredients

Dry Goods

vegetable oil
sesame oil

Produce

onion
carrot
prepared kimchi
garlic
peas
broccoli

Extra Items

white or brown rice

Spices

ground ginger

Instructions

This is a great recipe to make when you have some leftover proteins or vegetables on hand, like chicken or cooked broccoli. If I don’t have any cooked vegetables on hand, thaw frozen ones; they’ll be soft enough to cook quickly in the rice. Make sure to use cooked rice that is at least a day old when using this recipe; once the rice is dried out slightly, it will fry up without getting gummy. If you’re not a fan or kimchi or don’t have any on hand- don’t worry!

This recipe is great with or without the kimchi. I love to top my fried rice with a sunny side up egg- I recommend trying it that way when you serve it! 

  1. Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat. 
  2. Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
  3. Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown. 
  4. Add the kimchi, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through. 
  5. Remove from heat and serve.

Prep Plan

Prep it for later:
1. Cook the rice and let cool, then transfer to a resealable bag or container.
2. Cook any vegetables or proteins you want to use in the rice, then transfer to a resealable bag or container.

You’ll need:
1 bag or container of cooked rice
1 bag or container of chopped vegetables

Prepare from prepped:
Follow the instructions as directed.

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