Best 2 Kimchi Fried Rice With Bell Pepper Recipes
Indulge in a delightful culinary journey with our kimchi fried rice with bell pepper, a vibrant and flavorful dish that tantalizes your taste buds. This Korean-inspired recipe combines the tangy, spicy kick of kimchi with the aromatic sweetness of bell peppers, creating a harmonious blend of flavors.
Accompanying this main course are three additional recipes that elevate your dining experience. Prepare a refreshing kimchi cucumber salad, a light and tangy side dish that complements the richness of the fried rice. For a hearty and satisfying addition, try the kimchi pancake, a crispy and savory treat that pairs perfectly with the main course. And to quench your thirst, whip up a refreshing kimchi juice, a healthy and flavorful beverage that aids digestion and enhances the overall meal.
Whether you're a fan of Korean cuisine or simply seeking a unique and delectable dish, our kimchi fried rice with bell pepper and accompanying recipes offer an unforgettable culinary adventure. Embark on this taste sensation and savor the harmonious fusion of flavors that will leave you craving for more.
KIMCHI FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
- Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
- In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
- Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.
Nutrition Facts : Calories 580, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 221 milligrams, Sodium 1154 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 3 grams
PEPPER FRIED RICE
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
- Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use premium kimchi: The freshness of kimchi makes a huge difference in the flavor of the dish. Opt for homemade kimchi or purchase high-quality store-bought kimchi for the best results.
- Cook the rice beforehand: To save time and prevent the rice from becoming mushy, cook the rice ahead of time and let it cool completely before assembling the kimchi fried rice.
- Don't overcrowd the pan: When cooking the kimchi fried rice, make sure not to overcrowd the pan. This will ensure that the rice and vegetables cook evenly and prevent them from steaming instead of frying.
- Use high-quality oil: For the best flavor, use a flavorful oil like sesame oil or a neutral oil with a high smoke point, such as canola or vegetable oil.
- Add the kimchi last: To maintain its texture and vibrant color, add the kimchi toward the end of the cooking process. This prevents it from becoming overcooked.
Conclusion:
Kimchi fried rice is a versatile dish that can be easily customized to your liking. Whether you prefer it spicy, tangy, or mild, this dish is sure to satisfy your taste buds. With its combination of flavors and textures, kimchi fried rice is a hearty and delicious meal that is perfect for any occasion. Experiment with different ingredients and cooking techniques to create your perfect kimchi fried rice recipe.
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