A simple and customizable kimchi fried rice ready in just 30 minutes! It is spicy, smoky, and tangy — not for the faint hearted.
The Brussels Sprouts
Brussels Sprouts are probably one of the my favorite vegetables to roast of all time. They may seem unfamiliar and look intimidating but don’t be afraid to use them in your cooking! You simply cut them in half, toss them in oil, and roast away in a very hot oven.
They are a great source of healthy nutrients such as antioxidants, fiber, and vitamins. So next time you’re at the grocery store, remember to pick some up.
On a side note, I haven’t seen many people combine brussels sprouts and kimchi, but it’s quite the combination. Perhaps I’ll come up with a Brussel Sprouts Kimchi recipe one day. By the time you’re reading this, I may have already came up with it! (click the HERE for recipe).
The key to making great Kimchi Fried Rice is the none other than the rice. You probably already know this, but always use leftover cooked rice! After keeping rice in the fridge for 1-2 days, the rice will harden and make it much easier to achieve that desired stir-fry texture. Freshly cooked rice, on the other hand, has a more glutenous texture that you wouldn’t want for your stir-fry.
Simple and Customizable
A great thing about this kimchi fried rice recipe is that you can customize it to your liking! Feel free to add anything you would like. Some pantry items that go great with kimchi fried rice are peas, mushrooms, bell peppers, carrots, asparagus (chopped into dices), and tofu.