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Weeknight Kimchi Fried Rice with Leftover Vegetables

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. This post is sponsored by VeeTee Rice. 

Kimchi Fried Rice is super easy to whip up on a weeknight for dinner, and it’s a great way to use up leftover ingredients hanging around in the fridge.

The spicy, umami flavor of kimchi tossed in fried rice elevates the dish and perks it up, while being good for your gut health at the same time!

 

And using VeeTee Rice is a super easy way to make fried rice, which is always best when made with slightly old, dried out rice. Since VeeTee is a parcooked, microwaveable rice, it’s cooked just enough and dry just enough to toast and caramelize the rice, making this dish a perfect “I’m in the mood for fried rice” option that you don’t have to think ahead for.

I’ll also confess that I have a major soft spot for kimchi, which is a Korean style of spicy pickle.

Koreans add kimchi to tons of different dishes, and it’s so good for you! If you’re thinking about hopping on the fermented foods bandwagon, kimchi is a great place to start.

Where we live in New York City, kimchi is really easy to find. You can even grab a jar in our local bodega/deli!

However, if it’s not something that’s found in your neck of the woods and you’d like to try it, I’ve used this recipe from The Kitchn to make my own before, and it’s crazy simple. You can purchase gochugaru, a Korean style of chili flakes, on Amazon.

If you’re used to getting your fermented goodness from things like sauerkraut or kombucha but you haven’t given kimchi a try, I really recommend it. It’s a cool, pickle-y, spicy flavor that adds so much to any recipe. My favorite way is on the side of my scrambled eggs in the morning!

The perfect fried rice starts with slightly old rice that’s dried out a bit.

It’s by losing its moisture that puts rice in its best position to be fried, so VeeTee’s pre-cooked Heat and Eat Single Flavor packages are a great pantry option to keep on hand for nights when you’re in the mood to whip up a batch of fried rice.

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Weeknight Kimchi Fried Rice

  • Author: Ruthy Kirwan

Description

In this particular recipe, I used roasted broccoli I had made earlier in the week as part of my power hour meal prep sesh.

if using fresh broccoli: about 1 1/2 cups fresh florets, chopped fine.

I didn’t know how I would use it that when I was prepping, but chopped broccoli florets were on sale at Fresh Direct this week, so I bought two packages and roasted them up on Sunday.

I love the way roasted broccoli takes on almost a popcorn-y flavor, and it’s so good to have on hand as an addition to meals, or just as a side dish.


Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 small onion (diced (about 1 cup diced))
  • 2 carrots (peeled and diced)
  • 1 package VeeTee Heat and Eat Long Grain Rice (10 ounces)
  • 1/2 cup chopped prepared kimchi
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger powder
  • 1/3 cup green peas
  • 1 cup roasted broccoli (see note if using fresh)

Instructions

  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,

11 Comments

  • Reply
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    30 December, 2018 at 4:21 pm

    […] Weeknight Kimchi Fried Rice […]

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    Harvest Rice Bake with Crispy Breadcrumbs -
    10 October, 2018 at 6:21 am

    […] the kimchi fried rice and the spicy arancini from earlier this year? This is along the same lines; the vegetables and […]

  • Reply
    Green Thai Quick Chicken Curry with Vegetables -
    26 July, 2018 at 6:45 am

    […] husband and I discovered VeeTee Quick Cooking Rice a few months ago (you may remember it from this Weeknight Kimchi Fried Rice recipe!). We loved it so much we started buying it off Amazon in […]

  • Reply
    Jennifer
    11 May, 2018 at 8:17 pm

    Okay so now I know why I can’t make fried rice. I had no idea that old rice worked better. It always came out so sticky. I’m going to have to try this recipe.

    • Reply
      Ruthy Kirwan
      15 May, 2018 at 8:56 am

      Yes! Learning that was a game.changer. It’s the old rice that does the trick! There’s too much starch in fresh rice. Let me know if you get a chance to make this!

  • Reply
    PK Weekly Issue #64, May 4, 2018 -
    4 May, 2018 at 10:44 am

    […] Weeknight Kimchi Fried Rice […]

  • Reply
    Demeter
    23 April, 2018 at 8:08 am

    This is such a smart dinner hack! What an easy way to clean out the fridge and get a yummy meal in return!!

  • Reply
    Elizabeth
    23 April, 2018 at 7:58 am

    I love these VeeTee rice sachets – we’ve always got a few in the cupboard as they’re so versatile. Love this fried rice recipe!

  • Reply
    Amy Treasure
    23 April, 2018 at 7:17 am

    I think I have most of these ingredients in my cupboard. I’m going to try this, thank you!

  • Reply
    Danielle Wolter
    23 April, 2018 at 7:07 am

    I have totally got to try those rice packets! I hate having to plan ahead to get day old rice. I never remember. And kimchi fried rice – how YUM! Great recipe!

  • Reply
    Veena Azmanov
    23 April, 2018 at 6:59 am

    Oh God, what a tasty looking this Weeknight Kimchi Fried Rice is! I am in love with the colors! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.

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