I guess making kimchi fried rice is the next step after I made my version of fast kimchi. I made some kimchi tofu soup with it already but my girls didn't quite fancy the sourish taste of the soup. But how strange that they didn't complain about the kimchi fried rice but kinda liked it. I added the kimchi into the Korean instant ramen that I prepared for us as well and they finished their noodles. I later asked them don't they feel anything different with the soup base? My elder did reply correctly that the soup base got a sourish taste to it because I added kimchi and she said it was not as delicious. Hahaha...But they finished the noodle with the kimchi I added. They sure don't like the fermented kimchi but not sure why they liked the kimchi fried rice and could tolerate the kimchi I secretly added into the ramen? Regardless, I will still try to sneak in some kimchi into their diets. Perhaps, I will try the kimchi fried cake next without telling them what it is and let them eat it.
- Days old rice (I used barley brown rice here)
- Kimchi, drain and thinly sliced
- Red onion, chopped
- Green bell pepper, chopped
- Leftover fried chicken breast, peeled off the skin and torn into strips (you can use any meat you like, if you use raw meat, fry it first)
- Gochujang, to suit (depending how spicy you want it)
- Pure sesame oil, to suit
- Salt or light soy sauce, to taste
- A pinch of sugar
Note: I didn't provide measurement here so that you can prepare according to how much leftover rice you have. You can also put more kimchi or chicken if you like. Feel free to suit your taste.
1. In a hot wok, add oil. When warm, add red onion. Stir-fry well. Add bell pepper and stir-fry couple of times. Add kimchi and stir-fry until drier.
2. Add rice, break loose and stir-fry well. Add cooked chicken, mix well. Add gochujang, salt or light soy sauce to taste. Add a little sugar to balance the taste.
3. Lastly, add some sesame oil at the last minute of cooking. Turn off fire and mix well. Serve hot.