Korean Veg Fried Rice Recipe | Kimchi Fried Rice| Trending Korean Recipe | Chef Kunal Kapur Rice

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Prepare the Kimchi by cutting Napa cabbage into small pieces.

Chop radish and radish leaves finely and add to the cabbage.

Chop carrots finely and add to the mixture.

Cut cucumber with skin and add to the Kimchi.

Chop green onions and add to the mixture.

Add a little salt to the vegetables and mix.

Set the mixture aside for half an hour to allow the salt to draw out water from the vegetables.

Make a slurry by mixing rice flour with water and heating it until it thickens.

Let the slurry cool down after thickening.

Squeeze the water out of the vegetables after half an hour.

Add Kashmiri chili powder, chopped garlic, chopped ginger, sugar, vinegar, soy sauce, sesame oil, roasted sesame seeds, and ketchup to the squeezed vegetables.

Mix everything together to create instant Kimchi.

Heat oil in a hot pan and add a portion of the prepared Kimchi.

Fry the Kimchi for 1 to 1.5 minutes on high flame, keeping it crunchy.

Add boiled rice to the pan with the Kimchi.

Add salt, lots of green onions, and roasted sesame seeds to the rice and Kimchi mixture.

Toss everything together to combine the flavors.

Check the salt and sugar levels, adjusting as necessary.

Add a little more sesame oil and green onions before serving.

Plate the Kimchi fried rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens