Kimchi tastes great and adds plenty of zing on the side of any dish. I have to confess that I always keep a huge jar of kimchi in my fridge. I love the stuff, plus it contains natural probiotics which are excellent for gut health.
The flavours of kimchi can be quite intense if you’ve never tried it before. Stir-frying kimchi with a bunch of rice and soy sauce is a great way to introduce kimchi to your taste buds. This vegan kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) 🍚 is a humble Korean dish made basically with kimchi and leftover rice.
Kimchi has plenty of flavours, but it’s common to add some gochujang, soy sauce and/or gochugaru for more robust savoury flavors and spiciness. I cannot even begin to tell you how much I love kimchi fried rice. It’s a taste of home, yet you can totally make it your own by throwing in everything you have lingering in the fridge – from leftover rice to the last few carrots, mushrooms and kale.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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