Crispy Carrot Kimchi Fried Rice
Crispy Carrot Kimchi Fried Rice
A Surprisingly Simple and Delicious Carrot Kimchi Fried Rice Recipe
Hello everyone! This is Henri’s Sister, your culinary enthusiast. I’m not usually a fan of carrots and tend to use them sparingly, mainly for color. However, there’s one dish where I genuinely enjoy adding them: Kimchi Fried Rice! This recipe was inspired by a memorable kimchi fried rice I had at a rest stop while visiting my country house. To my surprise, it was packed with carrots! Initially reluctant, I found the combination of carrots and kimchi to be incredibly delightful. I’d never realized cooked carrots could taste so sweet and delicious. Since then, I’ve been making Carrot Kimchi Fried Rice regularly. While I might not have perfectly replicated that rest stop chef’s magic, I’m excited to share my own delicious version with you!
Ingredients- 1/3 carrot (approx. 50g)
- 2/3 cup well-fermented kimchi (approx. 100g)
- 1/2 stalk green onion (approx. 50g)
- 1 Tbsp sugar
- 1 egg
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, chop the carrot into your desired size. I like to dice mine small for a pleasant texture. You can chop them even finer if you have picky eaters!
Step 2
Finely chop the green onion. Sautéing the chopped green onion in oil will release its aroma, enhancing the overall flavor.
Step 3
Chop the kimchi into bite-sized pieces. Using scissors makes this process quick and easy.
Step 4
Heat a frying pan with a generous amount of cooking oil over medium-low heat.
Step 5
Add the chopped green onion and carrots to the pan. Stir-fry them over medium-low heat, being careful not to burn them, until the carrots begin to soften slightly. This step is key to bringing out their natural sweetness.
Step 6
Once the carrots and green onions are partially cooked,
Step 7
add the chopped kimchi,
Step 8
and stir-fry everything together until the kimchi is well combined with the other ingredients. Sautéing the kimchi well helps to mellow its sourness.
Step 9
When the kimchi is cooked, add 1 tablespoon of sugar. This will balance the acidity of the kimchi and add a touch of sweetness.
Step 10
Add 1 tablespoon of soy sauce for an extra boost of umami.
Step 11
Now, turn the heat up to high and stir-fry rapidly to meld all the flavors together. This is where you’ll develop that delicious wok hei (breath of the wok) flavor.
Step 12
Add the cooked rice to the pan. You can slightly lower the heat or turn it off briefly before adding the rice to ensure it doesn’t clump and fries up nicely.
Step 13
Using a spatula, thoroughly mix the fried ingredients with the rice, ensuring every grain is coated.
Step 14
Return the heat to high and continue to stir-fry vigorously, allowing the rice grains to absorb the flavors and become slightly crispy. Keep stirring to prevent burning. Aim for a texture where the rice grains are distinct and lightly toasted.
Step 15
For the fried egg, cook it to your preference. I personally prefer my yolk slightly runny to mix into the rice, so I create a well in the center of the fried rice and crack the egg into it.
Step 16
Gently stir the egg into the rice as it cooks. Breaking the yolk and mixing it with the rice creates a richer, creamier texture.
Step 17
Your delicious Carrot Kimchi Fried Rice is ready! Doesn’t it look appetizing with the perfectly fried rice and a sunny-side-up egg?
Step 18
Even with this generous amount of carrots, they surprisingly blend in, enhancing the savory flavor of the kimchi fried rice rather than overpowering it. The subtle sweetness and slight crunch of the carrots add a wonderful new dimension to this classic dish!
