Kimchi Fried Rice [My way]


Kimchi Fried Rice

No longer are we going to pay $9 for a plate of Kimchi Fried Rice from Rice Trax. Although very delicious, it is also expensive and hellllllla greasy. I thank them for inspiring me to concoct my own. I must say, I like my version better. My husband concurs.

If you’d like to learn how I do, keep reading.

I don’t use measuring cups or spoons when concocting my own dishes. Those cooking paraphernalia are used when I am following other recipes. But for the sake of this blog, I will guesstimate measurements. Please modify according to your taste and liking.

Ingredients:
1. 4-5 cups day old white rice
2. 2 cloves crushed garlic
3. 2 TBSP vegetable oil
4. 1 yellow squash (cut in half moon, then in mini triangles)
5. 1 zucchini (same cut as yellow squash)
6. 1 cup of broccoli (cut in tiny pieces)
7. 1/2 cup of corn (thawed if using frozen)
8. 1/2 jar of Kimchi (cut large pieces into bite sizes)
9. 2 TBSP Kimchi juice (from the jar)
10. 3 TBSP soy sauce (more or less according to taste)
11. 2 eggs (fried and cut into pieces)
12. 4 fried Spam (cut in cubes)
13. Salt to taste

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Directions:
1. Heat oil in a large pan or wok. Add crushed garlic and sauté until fragrant.

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2. At medium heat, add cold rice. Mush until well separated. Stir for a few minutes allowing it to fry.

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3. Add kimchi and kimchi juice. Mix well into rice. Allow the heat to cook the kimchi vegetables a little. Fry together for about 5 minutes.

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4. Add soy sauce. Mix in well. Keep mixing and continuing to fry everything together for a couple of minutes.

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5. Add Vegetables. Stir in until evenly distributed in the rice. Stir fry for another couple of minutes.

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6. Add cubed spam and eggs. Add corn. Mix everything in well. Stir fry into rice for a couple of minutes.

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7. Add more soy sauce, salt, and/or kimchi juice according to taste. Continue to stir fry until the vegetables are cooked. Enjoy!

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