Kimchi Fried Rice Recipe.

Kimchi Fried Rice.

Just like other fermented food such as yogurt, kimchi (Korean fermented vegetable) is very beneficial for health. It is proved to be "anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion, etc."* The list goes on. Why not eat Kimchi? :D I love the sour taste of Kimchi. It let me to get my carb in so easily. No joke, I can just eat straight up kimchi and 3 bowls of rice. 

I usually have a really short break for lunch so kimchi fried rice is my favorite dish for lunch. It is not only quick and easy to make but also yummy. 

*Tip: Left over rice (when it's very dry) is the best for making any kind of fried rice.  

• Prep time: 10 minutes.
• Cook time: 15 minutes.
• Total time: 25 minutes.

• Ingredients:
• 1 cup of Napa cabbage kimchi.
• 1 teaspoon vegetable oil.
• 1/4 onion.
• 3 cups cooked rice.
• 1/2 cup kimchi juice.
• A teaspoon chopped scallion.
• 1 tablespoon sesame oil.
• 2 tablespoons gochujang. 

• Instruction:
• Chop onion and kimchi into small bite size.
• On a medium pan, add vegetable oil.
• Place onion on the pan, sautee for 1 minute over medium heat.
  
• Add kimchi, stir for 1 minute.
  
• Make a hold in the middle, add rice.
   
• Then add kimchi juice, gochujang. Stir and cook for 5 minutes.
  
  
• Finish with sesame oil.
• Garnish with chopped scallion and roasted seaweed sheet.
  
  
  
  
   
  
  
  Voila!!!
  
  
  
  
  
  
  
  
  
  
  *US National Library of Medicine National Institutes of Health: http://www.ncbi.nlm.nih.gov/