Kimchi Fried Rice with Leftover Vegetables

. This post is sponsored by VeeTee Rice, click to read my disclaimer on sponsored posts.

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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Kimchi Fried Rice with Leftover Vegetables

Ruthy Kirwan

Up your dinner game with easy weeknight kimchi fried rice! Made with garlic, onions, ginger, kimchi, peas and whatever leftover vegetables you’ve got on hand.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Dinner

Servings 4

Equipment

• Large Saute Pan

Ingredients

  

1x2x3x

• 1 tablespoon vegetable oil
• 1/2 tablespoon sesame oil
• 1 yellow onion diced
• 2 carrot peeled and diced
• 2 cups cooked white rice
• 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
• 2 egg

Instructions

 

Prep Ahead:

• Cook the rice and store it in a resealable bag or container.
• Dice the onions and carrots and store in a resealable bag or container.
• Chop the kimchi and broccoli, if needed, and store in a resealable bag or container along with the garlic, ginger powder, and peas.
• Store in the freezer for up to 3 months or the fridge for 5-7 days

Prepare From Prepped:

• Heat sesame oil and vegetable oil in pan until shimmering, then add the carrots and onions and cook, stirring occasionally, until soft.
• Add the rice and cook, stirring often, until the rice has started to brown and crisp.
• Add kimchi, garlic, ginger powder, peas, and broccoli and stir to heat through.
• Push the rice to one side and add egg, scramble, then stir into the remaining rice.

Make From Fresh:

• Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
• Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
• 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.
• 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.
• Push all the ingredients to one side of the pan and crack the eggs into the space left behind. Use the wooden spoon to scramble the eggs, then stir the scrambled eggs into the rice mixture.
• Remove from heat and serve.

Notes

Fried rice is a great way to use up leftover vegetables or protein you have from past meals. I recommend starting with precooked vegetables and rice in all instances; day old rice has less moisture content which makes it fry up well. Freshly cooked rice tends to get sticky or mushy in the cooking process.

Tried this recipe?Let us know how it was!