Best Kale Kimchi Fried Rice Recipes
QUINOA AND RICE BOWL WITH KALE, KIMCHI AND EGG
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch - here, sesame seed and dried seaweed - is a nice finishing touch.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork.
- In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
- Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.
- Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.
- Combine 1/2 cup quinoa and 1/2 cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 55 grams, Fat 30 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 658 milligrams, Sugar 2 grams, TransFat 0 grams
KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
KALE & KIMCHI FRIED RICE
Bring fried rice to life in this speedy supper with punchy, fermented kimchi. If you don't have kale, you can use pak choi or whatever greens you prefer
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.
- Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.
- Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.
- Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.
Nutrition Facts : Calories 319 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
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