The Recipes

Kimchi Fried Rice

If you remember, I made a nice big batch of kimchi a few days ago.  This is a spicy pickled condiment used in Korea.  Here's round two with the kimchi!

Kimchi Fried Rice


- 1/4 c. brown rice
- 1/4 c. kimchi
- 4 shitake mushrooms, stems removed and sliced
- 1 garlic clove, minced
- 1/2-in. piece of ginger, grated
- 1 T. of rice wine vinegar
- 1 sheet of nori, cut into strips
- 2 T. of soy sauce
- handful of cilantro, chopped for garnish
- 1-2 T. of peanut oil

Heat the oil in a skillet.  Once it is heated through, add the kimchi.  Let the kimchi cook for 4-5 minutes.  Add in the mushrooms and cook until they start to brown; about 2-3 minutes.  Add in the garlic, ginger, nori, and rice wine vinegar.  Stir and cook for 2 more minutes.  Push the vegetable mixture to the sides of the pan.

Add in the rice and drizzle everything with the soy sauce.  Push the rice to the bottom of the pan with a spatula to help it get a crust on the bottom.  Let the rice cook for 5-6 more minutes.

Plate the rice and top it with the cilantro.