I had the urge to cook this on a relaxing weekend after waking up from a nap. There are few things in this world that you can cook so fast and that is so satisfying. I had just bought some large jars of kimchi from a local restaurant that makes good kimchi. I would have preferred to make kimchi myself but right now with a 18 month old toddler and another baby on the way, I am down for some short cuts. Bonus if you have foodie friends and let them in on your cravings they make kimchi for you (Thanks Duc!). Yah my friends are awesome. Where were we, oh yah kimchi rice. So I put this recipe together, cooked the kimchi rice, garnished it beautifully, and took photos for the blog. Now there was nothing stopping me from digging into this bowl of kimchi. I start to enjoy the kimchi rice and as I was placing it on the side table to go find my water glass I dropped it on the floor! I was so disappointed I almost cried. I pulled myself together when I realized I had the mindfulness to make more than one serving of this dish so I could just get another bowl for lunch. Moral of the story always make extra because you never know. 🙂
Ingredients
- 3 tbsp Canola Oil
- 2 cloves Garlic, minced
- 1 small onion or large shallot, sliced thin
- 1 cup packed Kimchi, small pieces
- 2 cups Rice, cooked (use cooked quinoa for low carb diet and cauliflower rice for keto diets)
- 1/2 tsp Sugar (substitute with 1 tsp Erythritol for low carb or keto diets)
- 2 tsps Sesame Oil
- 1 tsp Korean Pepper Flakes (recommend adjusting to your spice preference)
- 1.5 tsp Fish Sauce (substitute with soy sauce for vegetarian diet)
- Garnish options - Fried Egg, Scallions, Nori, Sesame Seeds, or Extra Sesame Oil
- Salt and White Pepper to taste