Turkey Kimchi Fried Rice

By • November 29, 2009 • 0 Comments

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Author Notes: This is a variation on a classic Korean dish called kimchi bokkeumbap, which literally means "Kimchi mixed rice". The traditional recipe uses either ground beef, shrimp or ham, but this version uses turkey instead. I developed this recipe as a way to use leftover Thanksgiving turkey but it doesn't have to be November to enjoy this recipe. I did a video demo of this recipe at http://www.youtube.com/watch?v=vpW6fpIbR7s. Tamar

Serves 4-6

  • 6 ounces cooked turkey
  • 1.5 cups kimchi, chopped
  • 2 cups cooked rice
  • 2 green/spring onions, diced
  • .25 onion, diced
  • 2 garlic cloves, minced
  • 1 egg, scrambled
  • salt, pepper to taste
  • gochujang (Korean pepper paste) to taste
  • 1 tablespoon grapeseed oil
  • 2 teaspoons sesame seed oil
  • 1 teaspoon toasted sesame seeds
  1. Heat up your wok and put 1 tbsp grape seed oil into it.
  2. Add garlic, onion, green onion and kimchi. Saute for a few minutes, just until they start to soften but still have some crunch.
  3. Add the rice to the mix and stir throughly.
  4. One the rice is heated up, push the rice on the sides of the wok, making a well. Pour the scrambled egg into the well and slowly scramble until cooked. Stir into the rice.
  5. Add salt, pepper to taste.
  6. Add sesame seed oil and mix completely.
  7. After the kimchi fried rice is plated in your favorite bowl, garnish with sesame seeds.

Tags: fried rice, fusion, Korean

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