Fried Rice Without the Guilt

You can tell a good Asian restaurant by the quality of their fried rice. If they can’t do fried rice right, how on earth will they be able to deliver delicious Kung Pao Chicken or Twice Cooked Pork? But mastering fried rice isn’t easy and making a healthier version of the original is even more challenging. Here’s an easy AND healthy version of Korean fried rice that you will love!

Anyone who visited Laurie and I when we lived in Alexandria, VA likely joined us for takeout at our favorite Chinese restaurant, House of Dynasty. Besides having the absolute best Chinese food in Northern Virginia (Crystal Chicken, Pork and Black Bean Sauce, Dynasty Beef, Twice Cooked Pork, … the list of standout dishes goes on and on!), they also had perfectly cooked fried rice every time.

They were busy all the time, but on Christmas Eve, all hell broke loose for some reason – everyone in the DC metro area either flocked to Dynasty to eat in or to get takeout. And as the years passed, it just got crazier. If you waited until 5:30 pm on Christmas Eve to place your takeout order, you would likely have a 2 – 2 ½ hour wait to get your food. So, we started ordering earlier, like 3:30 or 4:00 pm. And even then, the wait was an hour with long lines to pick up. Finally, we got smart and picked up our takeout the day before Christmas Eve and then just heated it up once we were ready to eat it the next day (while watching the movie Christmas Vacation of course!).

But back to the fried rice! Laurie and I have tried to replicate Dynasty’s fried rice many times but were never successful in doing so. Ours always turned out a bit mushy and without the delicious umami of the original. One day this past summer, Laurie decided to try it again and started making fried rice with whatever we had on hand in the kitchen. And she nailed it the first time! The rice was firm and even slightly toasty thanks to a spell in the pan left alone to cook until a light crust formed on the bottom.

The sauce was spicy and rich thanks to the toasted sesame oil and a bit of hot chili oil. And the kicker that sent it over the top was the addition of kimchi with juice that gave the rice some crunch, a bit more heat, and a decidedly Asian flair. The kimchi, which is rich in antioxidants and probiotics (good bacteria for your digestive system!), along with the small amount of oil used in the dish makes this a healthy alternative to the traditional fried rice which is high in fat and anything but healthy!

Give this a recipe a try and make it your own by adding vegetables or protein of your choice for a meal all on its own.

Kimchi Fried Rice (Serves 4)

This fried rice recipe is our “go to” as a base for Asian stir fry, or a side dish for teriyaki salmon or pork tenderloin. Use a high-quality kimchi (our favorites are Sunja’s Medium Spicy Kimchi and Cleveland Kitchen Classic Kimchi) and make sure to leave the rice in the pan undisturbed for a few minutes to brown and crisp some of the rice for the perfect texture. Also, you can always amp it up by adding some browned diced pancetta for a salty, chewy kick!

Ingredients

¼ cup low sodium soy sauce

1 tsp. toasted sesame oil

1 tsp. hot chili oil

1 tsp. rice wine vinegar

1 ½ tsp. garlic powder, divided

1 tbsp. plus 1 tsp. vegetable oil, divided

2 cups beef stock (preferably homemade)

1 cup brown rice, rinsed and drained

½ medium red onion, diced

½ cup frozen peas

½ cup frozen corn

1 cup kimchi with juice

½ tsp. fresh ground pepper

Directions

Add the first four ingredients into a small bowl, along with ½ tsp. of the garlic powder and 1 tsp. of the vegetable oil. Wisk to combine and then set aside.

Cook rice according to package directions, using beef broth instead of water – set aside.

In a 12-inch non-stick skillet, heat 1 tbsp. of oil over medium high heat until shimmering. Add the onions, 1 tsp. garlic powder, and pepper and sauté for 2-3 minutes until onions are translucent. Add Kimchi and juice, stir to combine, and cook for 2 minutes Add frozen peas and corn and stir to combine. Add rice and stir to combine. Spread rice mixture evenly across the pan and cook, covered, for 3 minutes. Uncover pan and stir the rice with a wooden spoon, scraping the bottom of the pan to ensure all the rice is fully combined. Wisk the sauce and then pour over the rice and stir to combine. Cook for an additional 2 minutes. Serve immediately.