KOREAN STYLE FRIED RICE WITH RADISH KIMCHI AND CABBAGE
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Cubed radish kimchi, or Kkadugi, can be found in any Korean market and Whole Foods or specialty grocer. Like standard Napa cabbage kimchi, Kkadugi is crunchy and it has a slight sweetness to it. Pairing it with slightly burned cabbage here provides a nice texture and flavor that plays well with the freshness of the cilantro, twang of the lime and the kick of heat from the jalapeno.
- Cook Time: 30 min
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
- 1 tsp canola oil
- 1/2 head of large cabbage, diced
- 1 clove garlic, karate chopped
- 1/2 jar cubed radish kimchi
- 1 tsp sesame oil
- 1 red jalapeno, sliced
- 1 1/2 cups leftover brown rice
- cilantro sprigs
- salt and pepper
- 1 lime, quarter cut for squeezing
Instructions
- Place a large skillet over medium heat until hot. Add in the canola oil and diced cabbage and allow the edges to slightly burn.
- Add in the garlic, stir slightly and allow the cabbage ends to continue to burn. Dump in kimchi, sesame oil, jalapeno and brown rice. Wait a second, then stir.
- Once the rice is warmed through, remove the skillet from the heat and transfer to plates or bowls and top with cilantro, season with salt and pepper to taste and a squeeze of lime and it’s good to go.