I like fermented foods. I like spicy foods. I like vegetables too. But kimchi, which is a spicy fermented vegetable. Yikes. No. I don’t like. It might be the sour taste, or the scent. But i just really don’t like it. But I was intrigued by the kimchi fried rice. The irony.
So I just grabbed a bottle of kimchi, and some seaweed, because I like seaweed. It was a few days after I decided I want to make the fried rice.
And lo and behold, I grabbed the wrong kimchi. I got the raddish one, which even as a vegetable, I don’t eat regularly. Goodness. I decided I was already there, and might as well make it. Surprisingly, it turned out not too kimchi-y. If you bite into a radish, yeah, it did pop up. But the gochujang masked the flavors of everything, like in bibimbap, and it is one good flavor I like.
I would love to be able to make this again but using the regular kimchi instead. And use less of the gochujang to make the flavor of the kimchi shine. 🙂 but for now, this will do for a spicy kick 🙂
Kimchi Fried Rice Recipe
2 tablespoons of kimchi
2 ounces of diced chicken breast
1/4 cup sliced carrots
1/4 cup of sliced squash
1 stalk of green onion
1/2 cup brown rice
1 tablespoon of gochujang
seaweed, to taste
sesame oil, to taste
In a pan with some searing hot oil, fry the kimchi until lightly toasted. Add in the meat and vegetables do a quick stir-fry for all the ingredients until thoroughly cooked. Add in the brown rice and let this toast a bit. Add the jochujang, followed quickly by the egg. Taste. Check if you need to add more seasoning. Add seaweed if you like, as much as you like. Add sesame oil to taste too. 🙂