I have a new obsession - kimchi fried rice. This recipe is another inspiration from my recent trip to Hawaii. The sourness of the kimchi paired with the the sweetness of the fresh pineapple is fantastic. A great vegetarian option too.
4 cups cooked white rice (preferably day old rice - prepare 2 cups dry rice to make 4 cups cooked)
1 tbsp coconut oil
1 tsp sesame oil
2 cups kimchi
1/4 cup green onion (diced)
1/2 cup onion (diced)
1/2 of a fresh pineapple (about 2 cups diced)
1/2 cup frozen peas
This recipe is really quite easy. Prepare your rice a day in advance if possible. Then start by dicing up all of your veggies and the pineapple and put it all in a large bowl. You're only going to use half of the pineapple, so while you're at it, why not make a few daiquiris to pair with your kimchi fried rice!
Now it's time to get the kimchi ready. If you've never opened up a jar of kimchi, get ready! I was pretty overwhelmed with the smell of the delicious, yet pungent fermented cabbage and other lovely veggies.The brand I bought was really good, I found it in the refrigerated section of my local whole foods.
Take about 2 cups of kimchi and dice it up, just as you did with the pineapple and veggies. Add the kimchi to the bowl of diced veggies.
Heat your coconut oil and sesame oil over medium-high in a large pan. Even better, use a wok if you have one. Once the oil is hot, add all of your veggies, pineapple and kimchi and sauté for 3-4 minutes. Add your frozen peas.
Next, add the four cups of cooked rice and mix well with the veggies. Once the rice and veggies are combined, press the rice with the back of your spoon so that it is compressed and flat. Let the rice cook without stirring for about 1 minute, stir and scrape the rice off the bottom and repeat. Continue this menthod until the rice begins to show golden brown bits.
It should take about 10-12 minutes to fully "fry" the rice and it will take a bit of elbow grease to really scrape those toasted bits off the pan. It's worth it though!
Once your rice is done, you're ready to serve. This recipe is perfect with some Sriracha and kalua pork - check out my recipe!
Or just eat it straight up and enjoy!