Fried rice is pretty much the ultimate quick, healthy and filling meal. Although the healthy part doesn’t necessarily ring true in Hawaii, where most fried rice consists of white rice, Portuguese sausage, bacon, lup chong sausage, and few-if any- vegetables. Absolutely amazing, but healthy it is not.
This kimchi fried rice, however, would likely get a nutritionist’s seal of approval with its cabbage kimichi, loaded with vitamins and healthy bacteria, onions, peppers and brown rice. The fried rice is great on its own, but topping with yesterday’s seasoned soybean sprouts adds an extra level of crunchiness, spice and flavor. Want to make it even more filling? Add a fried egg on top.
This would also be a great way to introduce kimchi to your less adventurous friends and family.
Kimchi Fried Rice
Yield: 4 side servings
* 3 Tablespoons vegetable oil
* 1 teaspoon Korean chili powder
* 1 cup cabbage kimchi, cut into bitesize pieces
* 1/2 green bell pepper, cut into strips
* 1/2 yellow onion, diced
* 2 cups leftover brown rice
* 1 Tablespoon sesame oil
* 2 teaspoons fish sauce (vegans/vegetarians can substitute gluten-free soy sauce)
* 3 Tablespoons diced green onions
* 1 Tablespoon sesame seeds
* 1/2- 3/4 cup seasoned soybean sprouts (optional)
Heat the oil in a large skillet or wok over medium-high heat. Add the chili powder and the kimchi and stir-fry for 2 minutes. Add the bell pepper and onion and continue to cook for another 2-3 minutes, until the pepper and onion begin to soften.
Add the rice and mix thoroughly. Add the sesame oil and fish sauce sauce and mix again. Cook for 3-5 minutes until the rice is heated through. Divide the rice into two bowls and sprinkle with the green onion and sesame seeds. Top with seasoned beansprouts, if desired.