Sunday, April 19, 2020

Kim Chee Fried Rice

So this is a continuation of the use of the container of whole cabbage kim chee that I purchased from my favorite Korean store named Palama market.  The first dish I made was a kim chee firm tofu soup with seafood, second was another kim chee soup with sausage, tofu, and un choy, this was the last one.

Fried rice is super flexible and you can basically throw in all your leftovers.  Leftover meats, vegetables, rice, eggs, whatever.  As far as the rice goes, leftover rice works best for fried rice.  It's drier and easier to mix around.  My rice, however, was kinda mushy because it's a hard brown rice and I cooked it for a long time to soften it.

I'm not providing measurements for this.  Just throw in what you have.  This is what I happened to have on hand.

  • Olive oil
  • Egg
  • Egg whites
  • Garlic, chopped
  • Tofu, chopped
  • Arabiki sausage, chopped
  • Kim chee, chopped
  • Brown rice, leftover
  • Green onion, chopped 
  • Feel free to add any other left over vegetables and meats you have on hand.
  1. Add oil to heated pan.
  2. Add eggs and stir fry.
  3. Add garlic, tofu, sausage, kim chee, rice, and green onions, stirring well after each ingredient.
  4. Garnish with more green onions.
  5. Enjoy!
IG: @abundanceofvegetables
IG post of this video: Kim Chee Fried Rice (short clip, sped up for IG)
YouTube post of this video: Kim Chee Fried Rice (full video with captions)

No comments:

Post a Comment