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Tasty Tuesday: Kimchi Fried Rice

photo 4I’ve been eating a surplus of kimchi lately, since it’s known for its probiotic benefits for your digestive system. If you’re not familiar with kimchi, it’s time you give it a try! It’s Korean pickled cabbage with a spicy kick, and you can find it at most toko stores.


photo 5INGREDIENTS:1 tablespoon olive oil
1 clove garlic
1 stem green onion, chopped finely
3 cups day-old cooked white short grain rice (*It’s very important to use day-old rice, and not freshly-steamed!*)
3 finely sliced scallions, white ends and green parts separated
1 generous cup roughly chopped kimchi, plus some reserved juice
2 teaspoons sesame oil
1 teaspoon soy sauce
1 egg
Sesame seeds, for garnish
Green onion, for garnish
Seaweed, chopped, for garnish


  1. Heat olive oil in a wok or a large skillet over medium-high heat. Add garlic and chopped green onion and let simmer for a minute until soft and fragrant.
  2. Add the kimchi and juice and stir to toss. Add the rice and toss to coat, distributing the ingredients evenly. Cook for a few minutes and keep scraping the bottom of the pan so the rice doesn’t stick or burn.
  3. Drizzle with the sesame oil and soy sauce, and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed to keep the bottom of the rice from burning. Taste for seasoning (add salt and pepper if you like), and add a sprinkling more sesame oil and soy sauce, if desired.
  4. Move rice to bowl, and garnish with seaweed, green onion and sesame seeds.
  5. In a small pan, fry the egg in a bit of oil and use to top the kimchi fried rice.


Text: Lydia Parafianowicz

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