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Fried Rice with Kimchi and Spinach

Big bunches of spinach cook down to add nutritional value to this spicy fried rice dish.
By Pallavi Gupta
Fried Rice with Kimchi and Spinach

Fried Rice with Kimchi and Spinach
 
Prep Time
Cook Time
Total Time
 
Big bunches of spinach cook down to add nutritional value to this spicy fried rice dish.
Author:
Recipe Type: Main
Serves: 3-4
Ingredients
Spinach
  • Spinach, 2 bunches roughly chopped
  • 3 to 4 cloves garlic, roughly chopped
  • ¼ cup rice wine vinegar
  • ¼ cup water
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp red chili paste
  • 2 tsp salt
Fried Rice
  • 1 cup kimchi
  • ½ cup kimchi sauce (liquid that collects in the kimchi jar)
  • ¼ cup water
  • 3 cups cooked steamed rice
  • 1 medium onion, finely chopped
  • ½ red bell pepper, finely chopped
  • ½ cup button mushrooms, roughly chopped
  • 2 tbsp vegetable oil
  • Sriracha sauce
  • salt
  • 1 tbsp sesame oil to drizzle on top (optional)
  • 2 tsp sesame seeds (optional)
Instructions
Spinach
  1. Wash and pat dry chopped spinach leaves. Place the leaves in a large bowl and sprinkle salt over it. Using your hands mix the salt well with spinach. Cover and let sit for 3 to 4 hours.
  2. After 4 hours the spinach will release a lot of water. Using your hands press all the water out (as much as you can) and place the spinach in a large mixing bowl.
  3. In a separate bowl add all the other ingredients. Stir to mix well – the sugar should dissolve completely.
  4. Add the sauce into the spinach and stir to mix well.
  5. Transfer the spinach mixture in clean jars with a lid.
  6. Keep the jars on the counter for 24 hours or in the fridge if living in a hot climate.
Fried Rice
  1. In a wok or a large pan big enough for stir frying, heat up vegetable oil on high.
  2. Add onions and cook for a few minutes.
  3. Add bell peppers and continue to cook. Add a little bit of salt (be careful as the kimchi is already seasoned) and continue to stir till the veggies start sweating.
  4. Add mushrooms and cook till they are slightly golden.
  5. Add kimchi and cook for another minute or two.
  6. Add rice and stir to mix well.
  7. Add kimchi juice and water. Stir till all the rice is coated with kimchi sauce. Add a few squirts of sriracha for extra flavor and kick.
  8. Turn the heat off and serve in individual bowls with extra drizzle of sriracha, sesame oil and sesame seeds.
Pallavi Gupta

Pallavi Gupta

Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.

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Originally Published: September 20, 2013

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