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.
Weeknight Kimchi Fried Rice
Dry Goodsvegetable oil
Extra Itemswhite or brown rice
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!
- 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.
- Remove from heat and serve.
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.
1 bag or container of cooked rice
1 bag or container of chopped vegetables
Prepare from prepped:
Follow the instructions as directed.