Kimchi Fried Rice with Bok Choy and Green Onions
Loaded with all the goods, this kimchi bokkeum bap, aka kimchi fried rice, is the perfect weeknight meal. I took some liberties with this recipe, but the extra veggies taste so good with the tender rice and kimchi. Also, my research shows that traditional kimchi fried rice calls for gochujang (Korean chili paste). Feel free to add some if you have it handy.
As background, kimchi originated in Korea as a method to ferment vegetables through the long, oftentimes harsh winters. Kimchi has been in existence for over 3,000 years and is combination of fermented cabbage, radish and seasonings. It is commonly enjoyed as a side dish but can also be used in soups and stews. Or, in this case, fried rice.
Ingredients Needed for Kimchi Fried Rice with Bok Choy and Green Onions
Rice – For this recipe, you’ll need 2-2.5 cups of cooked rice. Once you cook the rice according to the package, it’s very important that you refrigerate it for 15-20 minutes. It’s been my experience that cold rice browns more easily than hot rice. It is also less likely to clump up and get sticky.
Oils – You’ll use avocado and sesame oil in this recipe. If you don’t have avocado oil handy, you can use canola or vegetable oil instead. Also, you might be tempted to skip the sesame oil, but I strongly advise against that. It adds a depth of flavor that’s irresistible.
Aromatics – For this recipe, you’ll mince two cloves of garlic. You’ll also need to mince some fresh ginger. Be sure to peel the ginger first. Lastly, you’ll need 2-3 green onions and some diced yellow or sweet onion.
Ingredients Continued
Baby Bok Choy – You’ll need baby bok choy for this recipe. Be sure to remove the root portion of the bok choy and separate the stalks. Wash each one well. You’ll need 6-8 stalks for this recipe. If they are very large slice the stalk in half lengthwise.
Kimchi – For this recipe, I used store-bought Sinto Gourmet kimchi in the green bag. You’ll need one cup. Be sure to give it a rough chop so the pieces aren’t too large in the fried rice. Also, press out the kimchi juice as you will reincorporate it later in the recipe.
Low Sodium Soy Sauce – For this recipe, you’ll need low sodium soy sauce.
Toppings – Top this dish with toasted sesame seeds, crushed nori (dried seaweed), and a fried egg. The yolk makes the rice creamy and delicious. Plus, any chance to add extra protein is a plus.
How to Make Kimchi Fried Rice with Bok Choy and Green Onions
Cook your rice according to the package. You’ll need 2–2.5 cups of cooked rice. Once the rice is cooked, place it in a bowl and refrigerate it for 15-20 minutes.
Heat a large, non-stick sauté pan over medium high heat.
Add the avocado oil. Once the oil is hot, add the minced garlic and ginger.
Once it begins to lightly brown add the diced sweet onion, green onions, baby bok choy and sesame oil. Sauté for 4-5 minutes or until the bok choy stems begin to soften.
Next, add the roughly chopped kimchi. Sauté for and additional 1-2 minutes.
Add the cooled, cooked rice, kimchi juice and soy sauce. Gently fold everything together and sauté for another 1-2 minutes.
Top with sesame seeds, crushed nori and a fried egg. Best enjoyed immediately.
Storage
Store any leftover rice in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave.
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Kimchi Fried Rice with Bok Choy and Green Onions
Ingredients
- 1 tablespoon avocado oil, or vegetable oil
- 1 teaspoon garlic, minced, about 2 cloves
- 1 teaspoon ginger, peeled and minced
- ½ cup sweet onion, diced small
- 2 green onions, greens and whites, chopped into 2-inch-long pieces
- 6-8 stalks baby bok choy, see above for more info
- 1 tablespoon sesame oil
- 1 cup kimchi, press and reserve the juice, roughly chop
- 2-2.5 cups cooked rice, chilled, see above
- 2 tablespoons low sodium soy sauce
- 2 tablespoons kimchi juice, pressed from the kimchi
Toppings
- 2 teaspoons sesame seeds
- 1 tablespoon crushed nori
- 1 fried egg, optional
Equipment
- 1 non-stick saute pan
- 1 3-quart pot with lid for rice
- 1 bowl for rice chilling
Instructions
- Cook your rice according to the package. You’ll need 2 – 2.5 cups of cooked rice. Once the rice is cooked, place it in a bowl and refrigerate it for 15-20 minutes.
- Heat a large, non-stick sauté pan over medium high heat.
- Add the avocado oil. Once the oil is hot, add the minced garlic and ginger.
- Once it begins to lightly brown add the diced sweet onion, green onions, baby bok choy and sesame oil. Sauté for 4-5 minutes or until the bok choy stems begin to soften.
- Next, add the roughly chopped, pressed kimchi. Sauté for and additional 1-2 minutes.
- Add the cooled, cooked rice, kimchi juice and soy sauce. Gently fold everything together and sauté for another 1-2 minutes.
- Top with sesame seeds, crushed nori and a fried egg.
- Best enjoyed immediately.
