| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 20g | 4g | 58g |
| sugars | fibre | protein | salt |
| 5g | 4g | 14g | 1.3g |
Why I Love South Korean Kimchi Fried Rice with Seasonal Vegetables
Who can resist the spicy allure of Kimchi Fried Rice with Seasonal Vegetables? There’s a certain magic in the fusion of robust flavors, an alchemy magnified by the personal connection that I, Amara Nwosu, find in this recipe.
The Inspiration Point
The meeting of East and West, of tradition and innovation, has always been at the heart of my culinary journey. My Nigerian parents instilled in me a profound appreciation for vibrant West African flavors, while growing up in Atlanta helped me sink my roots deep into Southern cooking. However, my love for culinary diversity is what inspired me to explore beyond these horizons. It’s in this spirit that I found my way to Chef Sohui Kim’s Kimchi Fried Rice.
A Universal Love Language
Food, to me, is a universal language, and there’s no better way of saying “I love you” than sharing a home-cooked meal. The Kimchi Fried Rice with Seasonal Vegetables is a perfect symphony of tastes that reflect my culinary inspiration. With the sizzling kick of kimchi, the comforting familiarity of egg and rice, and the crunch of fresh seasonal veggies, each bite takes you on a global journey of flavor.
Marrying the Tastes
What I love about this delightful South Korean recipe is how it’s similar to the West-African-inspired Jollof rice my mom used to make. Both dishes celebrate rice’s versatility and combine it with a rainbow of other ingredients. However, while Jollof rice strongly shows off tomato, the spotlight in Kimchi Fried Rice with Seasonal Vegetables is on the delightful heat of kimchi. Two distinct meals, two continents, but one principle: marrying diverse flavors into something comforting and nourishing.
This recipe works wonders when served with lighter companions. A refreshing cucumber salad, such as the Peanut-Sesame Slaw, complements the bold taste of the kimchi fried rice. A glass of chilled citrusy cocktail can also create a harmonic balance for a perfect meal.
Each time I prepare the Kimchi Fried Rice with Seasonal Vegetables, it’s a connection to my past and a conversation with different cultures. It’s more than just food—it’s the intersection of stories, tradition, and love. And that’s why I, Amara, love this recipe.
What You’ll Need
- 3 cups of day old cooked white rice
- 1 cup kimchi, chopped
- 1/2 cup kimchi juice
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup diced zucchini
- 1 cup fresh corn kernels
- 1 cup chopped kale
- 1 bunch green onions, chopped
- 6 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Korean red pepper flakes (gochugaru), optional for extra heat
- Sesame seeds, for garnish
- Seaweed strips, for garnish
Method
Step One
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once the oil is warmed, add the diced onion to the pan and sauté until it becomes translucent, about 3 minutes.
Step Two
Add the minced garlic, diced red bell pepper, diced yellow bell pepper, and diced zucchini into the pan. Stir to incorporate with the onion, and continue to cook for another 5 minutes, until the vegetables are tender.
Step Three
Stir in the corn kernels, chopped kale, and chopped green onions. Continue to stir-fry for another 2-3 minutes, making sure all the vegetables are well combined and cooked through.
Step Four
Add the chopped kimchi to the pan and stir. Pour in the kimchi juice, soy sauce, and sesame oil. Stir everything together until all the ingredients are well coated with the seasonings.
Step Five
Push the vegetable kimchi mixture to one side of the pan. In the empty space, add the remaining tablespoon of vegetable oil. Crack the eggs into the pan and sprinkle with salt and black pepper. Allow the eggs to cook until the whites are set. Break the yolk and lightly scramble the eggs in the pan.
Step Six
Add the day-old cooked white rice into the pan and gently combine it with the cooked vegetables and eggs. Make sure the rice is evenly distributed and coated with all the seasonings. If you prefer more heat, sprinkle the Korean red pepper flakes (gochugaru) over the rice and stir to incorporate.
Step Seven
Once the rice is well combined, heated through and the flavors have melded together, turn off the heat.
Step Eight
Serve the kimchi fried rice warm, garnished with a sprinkling of sesame seeds and seaweed strips. Enjoy your Kimchi Fried Rice with Seasonal Vegetables!
