Kimchi is one of my favorite snacks. Not only does it taste great, but it’s also a natural probiotic and helps regulate gut health. It’s filled with vitamins A, B, and C and has lots of antioxidants that help to prevent cardiovascular disease and cancer. It also contains calcium for metabolic pathways and strong bones and iron for anemia.
Here’s an easy weeknight meal that’s way better then calling up your local delivery guy: Kimchi Fried Rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, thinly sliced
- 2 green onions cut into 1 inch pieces
- 2 cups vegetables or tofu cut into small pieces
- 3 cups cooked and refrigerated rice (day old is best)
- 1 cup drained and chopped kimchi (squeeze out most of the moisture)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon Kosher salt
- optional: chili paste, if your kimchi isn’t spicy enough (kochujang paste is ideal)
- optional: 1 fried egg per person (sunny side up, runny yolks)
Preheat a large cast-iron skillet over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir fry for 20 seconds.
Add vegetables or tofu and stir fry until cooked through (vegetables) and lightly browned (tofu).
Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown.
Add the kimchi, sesame oil, salt and optional chili paste and stir fry for one more minute.
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.