Today we would like to share with you how to make a healthier kimchi fried rice at home, it is also super delicious!
There are a lot of kimchi fried rice recipes on the internet.
However, fried rice can be an unhealthy food since it contains too many carbs. After having a bowl of fried rice, you gonna feel so full while lacking protein and veggies.
So we develop this healthier version for you, which can be easily done within 20 minutes.
This is also a lazy recipe, we will only use one cast iron pot. In the end, you only need to wash 1 pan, and 3 bowls.
(Also, the cast iron is so heavy, which makes it hard to pick it up and dump the food.)
Why use cast iron for home-cook fried rice?
Traditionally, fried rice is supposed to cook in a wok. If you are cooking stir fry over high heat, it will have a nice flavor called “wok hei” 鑊氣 (in Cantonese), which means the breath of wok.
Usually, the commercial stoves in the Chinese restaurants are way higher than the stove in our house. Like Chef Wang Gang’s stove for example.
One of the reasons that we can’t easily get the “wok hei” at home, is because once you add the cold ingredient into your wok, the temperature will drop quickly inside the work.
The carbon steel wok can’t maintain the heat as long as a cast iron skillet.
Therefore in order to achive the best flavor, also says to maintain the heat better when you cook, I found out it is better to use a cast iron pan instead.
Back to the cast iron pan, it can maintain in high heat really well, so when you cook, it will be easier to brown the meat, instead of getting watery.
Other Choices That We Made
- Using leftover rice
With less moisture compared to fresh rice, the leftover rice will be great fried rice. Also, make sure not to overwater it on the previous day when you cook the rice.
You can even substitute the white rice with brown rice for a healthier option.
- Veggie Choice
we use frozen diced veggies, to save time on chopping
Plus some cabbage. To me, the cabbage is a standard for the fried rice dish!
We use ground pork in the recipe, which will also save you some time on chopping.
You can also use chicken, beef, or shrimp,
Another thing I found out, is to marinate the protein with chopped kimchi. While you cook the meat inside the pot, the kimchi will also add up some flavor and make everything taste amazing.
- Garnish with furikake & green scallion
Furikake is a Japanese condiment that usually contains seaweed and sesame. It will add up so much flavor to the rice at the end.
- Salt the rice
For me, when I was a beginner at cooking fried rice, 70% of the time I always over salt the rice, which will ruin the dish.
Now my tip is to add only a small amount of salt each time you add a new ingredient. For example, when you add 1 cup of a pea, it is easier to imagine this small handful of salt will be enough, which will be safer compared to add a big amount of salt at the end.
Healthy Kimchi Fried Rice
- cast iron pan
- 1/2 lb ground pork 596 cal
- 1 bowl rice 136 cal
- ⅔ cup frozen mix vegetable 60 cal
- 1 cup shredded cabbage 20 cal
- ½ cup kimchi 11.5 cal
- 1 egg 78 cal
- 2 tbsp cooking oil 238 cal
- 1 tbsp kimchi juice
- 1 tbsp sesame seed oil 120 cal
- salt to taste; explained in the blog article above
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- chopped kimchi take half of the amount from the 1/2 cup of kimchi
- spring onion
- Preheat the cast iron pan over medium heat. In a bowl, combine 1/2 lbs of ground pork with 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and 1/4 cup of chopped kimchi. Once the pork absorbs all of the juice that is in the marinade bowl, add 2 tbsp of cooking oil into the cast iron pan and add the pork in.
- Spread the ground pork evenly on the pan and try not to stir it until the bottom side gets brown. Cook and stir until there is no obvious raw part on the pork. Spread the pork to the side. Add the frozen mixed vegetable to the middle of the pan, together with a pinch of salt, and cook for 1 minute.
- Mix the pork and the veggies, spread them again to the side of the pan, add the cabbage and a pinch of salt, and cook for 30 seconds. You can use a chopstick to gently stir the cabbage, which will be easier than using a spatula.
- Push everything to one side of the pan, add 1 tbsp of cooking oil, and crack 1 egg in. Break the yolk and gently mix with the white. No need to stir the egg until you can smell it. Add 1 bowl of rice on the top and mix well. Stir occasionally and cook until you feel the rice is warm. Mix with the rest thing inside the pan.
- Add the rest of kimchi, together with 1 tbsp of kimchi juice into the pan. Mix well. Turn off the heat. Add 1 tbsp of sesame seed oil and spring onion. Mix well. Sprinkle with furikake before serving.