Try this Kimchi Fried Rice recipe, or contribute your own.
- 2 eggs
- 1 tablespoon gluten-free tamari or soy sauce (dish will not be
- 3/4 cup long grain white rice
- 3 tablespoons butter or vegan butter
- 1 shallot or 3 green onions chopped
- 1 packed cup kimchi chopped
- 1 tablespoon kimchi liquid
- 7 oz kielbasa sliced into quarters then diced
- 2 cups cauliflower rice (~1/4 large head cauliflower)
- 2 teaspoons sesame oil divided
- Carbohydrate 19.6870333333333 g
- Cholesterol 3.26666666666667 mg
- Fat 3.87546666666667 g
- Fiber 0.22400000333786 g
- Protein 4.20956666666667 g
- Saturated Fat 0.916653333333333 g
- Serving Size 1 1 Serving (207g)
- Sodium 86.31 mg
- Sugar 19.4630333299955 g
- Trans Fat 0.19059 g
- Calories 132 calories
Step-by-step
- Add rice to a small saucepan with a scant 1-1/3 cups water. Bring to a boil then place a lid on top, turn the heat down to medium-low, then simmer for 10 minutes (water should barely be bubbling). Remove pan from heat then let rice sit and steam for 3 minutes before scooping and spreading out onto a large plate to cool. Once cool, measure out 2 cups then use the remaining 1/2 cup or so for another dish (or just add to this dish and slightly increase amount of Tamari/kimchi, etc.)
- Add eggs and 1 teaspoon sesame oil to a small bowl then whisk to combine and set aside.
- Heat a large wok over high heat. Add butter then, once melted, add shallots or green onions and stir fry until slightly tender, 1-2 minutes. Add kimchi and kimchi liquid then stir and heat through, 30 seconds, before adding kielbasa. Stir fry until mixture is mostly dry and kielbasa is golden brown, 5 minutes.
- Turn heat down to medium then add rice and cauliflower rice. Mix to combine then add remaining 1 teaspoon sesame oil and go around the wok a few times with Tamari - I usually add about 1 Tablespoon. Stir fry until cauliflower rice is tender, 3-4 minutes.
- Push fried rice to the sides of the wok to form a well in the center then pour the egg mixture inside. Scramble eggs then toss with the rice to combine.
- Let fried rice cool for 10 minutes or so before tasting and adding additional tamari if necessary. Scoop into bowls then serve.
Standard ingredient listings fail to capture how firmly this preparation is rooted in post-war Korean resourcefulness, where fermented vegetables and surplus grains were combined out of domestic necessity. Long before modern households adopted the technique, home cooks relied on aged brassware or cast iron to handle the intense heat required for proper frying. When older batches of napa cabbage accumulate heavy lactic acid, ordinary cooking methods struggle with the sharp pH balance, making high-heat starches essential for absorbing the liquid. Spreading cooked grains onto a flat surface to release steam stops gelatinization prematurely so that individual starches remain separate rather than gummy when introduced to hot fat.
Chemical reactions during the initial stir-fry phase rely on the Maillard reaction between the proteins in cured meat and the residual sugars found inside fermented cabbage leaves. Introducing tamari around the inner perimeter of a searing hot wok allows the amino acids to caramelize instantly upon contact with the metal surface, generating volatile aromatic compounds that direct pan-dripping flavors straight into the rice. Fat molecules coat each grain individually, forming a hydrophobic barrier that prevents excess moisture from the cauliflower from turning the mixture into a porridge. Maintaining high thermal output during this stage ensures that liquid evaporates rather than steams the components.
Coagulation of proteins occurs rapidly when beaten eggs meet the center well of a heated vessel, forming delicate curds that distribute evenly throughout the starch matrix. Sesame oil introduces sesamol and other distinct phenolic compounds near the end of the cooking process, compounds that degrade rapidly if exposed to high heat for prolonged durations. Whisking the eggs with a portion of this aromatic oil beforehand protects the volatile oils from burning while dispersing lipids evenly across the entire dish. Letting the finished mixture rest off the heat allows the internal moisture equilibrium to stabilize before serving.
Proper storage demands that leftovers cool completely before entering an airtight container, preventing condensation from degrading the crisp edges achieved during the fry. Reheating works best in a dry pan over medium-high heat rather than a microwave, restoring the necessary thermal shock to revive the starches. Adding a few drops of water to the pan before covering creates a brief steam environment that softens the grains before they crisp up again. Temperature control remains the primary determinant of success throughout every stage of preparation.
