Real African Dishes: [MC-AllEthnic-Recipes] Kimchi Fried Rice

Thursday, August 9, 2012

[MC-AllEthnic-Recipes] Kimchi Fried Rice - Korean

* Exported from MasterCook *

Kimchi Fried Rice - Korean

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten
1 1/2 tablespoons Canola oil
4 cups leftover rice -- white or brown
2 heads cabbage kimchi -- chopped

Spray a nonstick skillet with cooking spray. Pour the eggs in. Allow to
cook as a flat pancake until nearly set. Flip, cook fully. Remove to a
plate and slice. Set aside.

Heat the oil in a wok or large pot. Add the rice and stir-fry until cooked
through, about 3 to 5 minutes. Add the kimchi. Cook until cooked through,
about 3 to 10 minutes, stirring occasionally. Stir in the sliced egg.

Serves 4

AuthorNote: This is a wonderful, new way to use up a surplus of kimchi and
some leftover rice.

Kimchi is a spicy Korean fermented vegetable dish. It is most frequently
made with cabbage but other varieties are also popular. Kimchi is loaded
with vitamins A, B, and C and healthy bacteria.

ChupaNote: I didn't understand what the author meant by '2 heads cabbage
kimchi', so I used 2 cups Trader Joe's napa cabbage kimchi. I thought it
was too much kimchi to rice, next time I'll try 1 1/2 cups. I also added
some sweet onion, and some garlic.

Cuisine:
"Asian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 322 Calories; 8g Fat (23.3%
calories from fat); 8g Protein; 52g Carbohydrate; 1g Dietary Fiber; 106mg
Cholesterol; 42mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
1 Fat.

Nutr. Assoc. : 0 0 2840 0