As much as I love spending hours in the kitchen whipping up desserts, when it comes to dinner I am extremely time poor (and lazy) and like to create things that are quick, healthy and tasty. I’ve been wanting to share more savoury meals on Love Swah, and since this is a travel blog too, I wanted to incorporate international flavours and ingredients I have discovered on my adventures. It’s also getting cooler too, so what a great time for some winter-warmer dishes.
When you think of fried rice you generally think of a greasy and heavy side dish at your local Chinese restaurant. Whilst it’s undeniable that fried rice is comforting, it doesn’t really bring much nutrition to the table. This kimchi fried version I make at home is a quick and healthy meal packed with fibre from the brown rice, protein from the quinoa and loads of veges. The star of this dish is the addition of kimchi, a Korean fermented cabbage.
I make my kimchi fried rice quite spicy thanks to the addition of Sriracha, a hot sauce made from a paste of chili, vinegar, garlic, sugar, and salt. I’ve been using both kimchi and Sriracha in my cooking for a few years and I am so glad they are both regularly making appearances in grocery and health food store alike!
This is my go-to easy dinner when I get home from the gym late at night and I’m ravenous. I always have rice on the shopping list so there’s always some in the cupboard. It’s a great way to use up any leftover vegetables you have in the crisper, and I like adding diced bacon or sausages in and topping with a fried egg for extra protein.
I actually prefer the taste of brown rice to white, and I love how the SunRice Rice & Quinoa Steamed Rice blend adds a nutty texture and flavour to the dish. This rice is incredibly easy to cook, you can actually buy it in a microwaveable packet for those really pushed-for- time nights – 90 seconds and you’ve got a bowl of tasty, authentic rice. If you do like to cook it from scratch, and you don’t even need a rice cooker for it. Simply add 2 cups of cold water to 1 cup of rice in a medium saucepan, bring to the boil and then simmer for 25 minutes. Let sit for a further 5 minutes and voila! Perfectly cooked, fluffy brown rice.
Rice is a great alternative to pasta and potatoes if you’re gluten intolerant or watching your waistline. Plus I love how versatile it is, from Chinese to Korean to Italian food, there are so many cuisines that incorporate rice. I often add it to my salads at lunch or include it as a side dish at dinner time.
- 1 tablespoon vegetable oil + extra for egg
- 1/4 cup diced cured meat ham/bacon
- 1 garlic clove crushed and diced
- 1 cup mixed vegetables such as carrots, peas, beans etc
- 1/4 cup roughly chopped kimchi
- 1 cup cooked and cooled SunRice Rice & Quinoa Steamed Rice can also substitute for SunRice Long Grain Brown Rice if preferred
- 1 spring onion trimmed and finely sliced
- 1 teaspoon soy sauce
- 1 teaspoon Asian chilli sauce such as Sriracha
- 1 egg
- Cook the SunRice Rice & Quinoa Steamed Rice according to the packet instructions.
- Heat vegetable oil over high heat in a medium non-stick pan.
- Add in bacon and stir, cooking until starting to crisp.
- Add in diced garlic and chopped vegetables, then cook, stirring, for 2-3 minutes until vegetables cook through.
- Add in roughly chopped kimchi along with any of the "kimchi juice" that came with it.
- Add in rice and stir-fry, tossing the rice occasionally to crisp it.
- In a separate small fry pan, heat up extra oil and fry egg until the yoke is just set.
- Add most of the spring onion, soy sauce and chilli to the fried rice and stir until combined.
- Serve the kimchi fried rice in a bowl topped with the fried egg and a final scattering of spring onions.
This has to be one of my favourite week day dinners to make, especially in winter. Whether you lack time, inspiration or fancy kitchen skills, this fried rice is the perfect way to whip up a tasty and healthy meal quickly – and you get to experiment with a few new ingredients too!