Kimchi Fried Rice Recipe Nytimes
Kimchi Fried Rice Recipe Nytimes
Ingredients
This Kimchi Fried Rice Recipe Nytimes is a delicious and quick dish to make. It’s perfect for a busy weeknight or weekend meal. The dish consists of cooked white rice, kimchi, sesame oil, garlic, green onion, and optional protein. To keep this vegan, be sure to use vegan kimchi. You can also use any type of cooked white rice, such as jasmine, basmati, or sushi rice.
Start by heating a large skillet over a medium-high heat. Then, add 2 tablespoons of sesame oil to the skillet. Once the oil is hot, add the garlic and sauté for 1 minute. Then, add the kimchi to the skillet and sauté until it starts to caramelize, about 5 minutes. Next, add the cooked white rice and stir to combine.
Once the rice is warmed through, add the green onions and any desired protein, such as cooked shrimp, chicken, or tofu. Stir to combine and cook for an additional 5 minutes. Taste the dish and season with salt and pepper if needed. Serve the kimchi fried rice in bowls and garnish with extra green onion.
Instructions
To make this Kimchi Fried Rice Recipe Nytimes, start by heating a large skillet over a medium-high heat. Then, add 2 tablespoons of sesame oil to the skillet. Once the oil is hot, add the garlic and sauté for 1 minute. Then, add the kimchi to the skillet and sauté until it starts to caramelize, about 5 minutes. Next, add the cooked white rice and stir to combine.
Once the rice is warmed through, add the green onions and any desired protein, such as cooked shrimp, chicken, or tofu. Stir to combine and cook for an additional 5 minutes. Taste the dish and season with salt and pepper if needed. Serve the kimchi fried rice in bowls and garnish with extra green onion.
Nutrition
This Kimchi Fried Rice Recipe Nytimes is a great way to get your daily dose of vegetables! Kimchi is a fermented vegetable that is loaded with probiotics and vitamins, which are essential for a healthy gut. The dish also provides a good source of protein from any desired protein, such as cooked shrimp, chicken, or tofu. Plus, the dish is low in fat and cholesterol and can be easily made vegan.
For those looking for a low-carb option, this dish can be made with cauliflower rice instead of white rice. The dish can also be made gluten-free by substituting the white rice with a gluten-free alternative, such as quinoa or buckwheat.
Overall, this Kimchi Fried Rice Recipe Nytimes is a delicious and nutritious meal that can be enjoyed by vegetarians, vegans, and people following a low-carb or gluten-free diet. Enjoy!
