A fried rice made with leftover rice and kimchi. A popular recipe in Hawaii and a great comfort food.
Hawaii is known for diversity. So many cultures and cuisines come together and make one big 'ohana (family). This makes for spectacular food. Kimchi fried rice is just one of those foods that make Hawaii great.
HI's diversity makes great food #KimchiFriedRice [Tweet this]
Kimchi is a Korean side dish made from fermented cabbage and hot chili paste (among other ingredients). Adding it to fried rice makes a delicious, simple, and inexpensive meal. This may not have originated in Hawaii, but it's a common menu item at many restaurants. Of course, I had to try my hand at making it. It turned out great. It was spicy, tangy, bacony, nutty, and I added spinach for little more nutrition. This will be a common menu item in my home. Some day I even want to try making my own kimchi.
#Kimchi FriedRice is an #inexpensivemeal [Tweet this]
Kimchi fried rice can be served as an appetizer, side dish, or meal. I think it makes a great lunch or snack while drinking beer and watching football (or any event--and you don't have to drink beer to enjoy it).
Kimchi #FriedRice is a great #Gamedaysnack [Tweet this]
Kimchi Fried Rice
Cook time: 15 minutes
2-3 cups leftover rice
dash sesame oil
dash rice vinegar
1-2 tbsp soy sauce
1/4 lb bacon chopped
1-2 tbsp oil
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 large onion, chopped
2-3 cups frozen chopped spinach, thawed & squeezed
12oz jar of hot kimchi, drained & rough chop
1 cups chopped green onions, divided
KimchiFriedRice is a great use for #leftoverrice [Tweet this]
Remove leftover rice from the fridge. Add it to a large bowl with sesame oil, vinegar, and soy sauce. Stir well breaking up any clumps and mixing well.
In a large skillet, cook the bacon, over medium heat, until it becomes crisp. Pour off most of the grease (leaving some adds to the overall flavor of the dish) and add the oil. Bring up the heat to about medium-high.
Add the ginger and garlic and stir-fry until fragrant. Add the onions and stir-fry until just softened.
Then add the spinach and kimchi. Stir fry until just heated and add the rice mixture. Continue stir-frying until the rice is heated through and fried to your liking. (I don't know what I did this time...maybe used plenty of oil, --closer to 2 Tbsp than 1, maybe a little more-- but the rice did not stick to my pan)
Turn off the heat and stir in about half of the chopped green onions.
Serve warm garnished with more green onions. Sriracha can be added if you would like a little more heat.
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