Kimchi Fried Rice

  This is all I want to eat for then next I-don’t-know-how-long. First of all, I’m entering into a super laggart obsession with fermented foods, and how they’re so good for you. So why not add them to something traditionally empty, and then you can feel better about it? Also it’s delicious. And this one really did take only like 20 minutes (after I’d made the brown rice a couple of days before, which is ideal if you’re making fried rice anyway)

This recipe from Spoon University looked so easy that I cross referenced with others, and everyone said pretty much the same thing! So here we go. Followed the recipe, except:

– Chopped up the kimchi
– Used brown rice instead of white (aforementioned)
– Added in kimchi juice with the rice (yum!) 

 

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