Kimchi Fried Rice
Lower Carb, Higher Flavor Kimchi Fried Rice (Diet & Late-Night Snack)
Staying home too much can lead to gaining weight, often called becoming a ‘pandemic pounder.’ Wouldn’t it be wonderful to have a delicious meal that also supports your diet? We’ve created a Kimchi Fried Rice recipe that’s light enough for a late-night snack or a guilt-free diet meal. By reducing the rice and boosting the flavor, this dish is perfect for those looking to enjoy a satisfying meal without the extra calories.
Main Ingredients- Half serving of cold rice (approx. 150g)
- 1 handful of boiled corn kernels (approx. 50g, use boiled corn, not canned)
- 1 cup finely chopped aged kimchi (approx. 150g)
- 1 handful of bean sprouts (approx. 50g)
- Lean pork (tenderloin or sirloin) 50g
- 1/2 Tbsp cooking wine (to remove pork odor)
- 1 Tbsp perilla oil (for nutty aroma!)
- 5 perilla leaves
- Shredded roasted seaweed (optional, for garnish)
- 1 egg (for fried egg)
Cooking Instructions
Step 1
First, prepare the aged kimchi, which is key to the flavor of your fried rice. Finely chop the aged kimchi into bite-sized pieces and place it in a pan. The trick here is not to add any cooking oil, perilla oil, or sesame oil before stir-frying. We’ll be utilizing the kimchi’s own moisture and natural oils.
Step 2
Prepare the defrosted bean sprouts and lean pork. Pat the pork dry with paper towels to remove excess moisture. Rinse the bean sprouts thoroughly and drain them. Add the prepared bean sprouts and pork to the pan with the chopped kimchi.
Step 3
To eliminate any pork odor and enhance the flavor, add 1/2 Tbsp of cooking wine. Stir-fry everything over high heat quickly. As the pork cooks, it will meld with the kimchi and bean sprouts. Ensure all ingredients are well combined as you stir-fry.
Step 4
Now it’s time to add the rice. Add half a serving of cold rice and the boiled corn kernels that you separated and froze yourself. (Note: Canned corn has a high sugar content and is not ideal for diets, so we highly recommend using boiled corn kernels instead.)
Step 5
Once all ingredients are in the pan, cover it with a lid and reduce the heat to low. Let it steam for a short while. This helps the rice grains become fluffy and allows the flavors to meld beautifully. After a moment, remove the lid, turn the heat up to medium, and stir-fry, breaking up any clumps of rice with a spatula until evenly cooked.
Step 6
When the rice is cooked and looks fluffy, add toasted sesame seeds and 1 Tbsp of perilla oil for that rich, nutty flavor. Mix everything well until combined. Once it looks glossy and smells wonderfully fragrant, turn off the heat and transfer the finished kimchi fried rice to a serving plate.
Step 7
To make your kimchi fried rice even more satisfying and delicious, top it with a perfectly fried egg and finely julienned perilla leaves. If you like, sprinkle some shredded roasted seaweed on top for extra crispiness and umami. Enjoy this healthy and flavorful meal!
