Beef and Kimchi Fried Rice Bowls

• 2 cups cooked rice, chilled
• 1 pound ground beef
• 1 cup kimchi, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots mix
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon chili paste
• 2 tablespoons vegetable oil
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add ground beef, breaking it into small pieces, and cook until browned.
2. 2 Remove beef with a slotted spoon and set aside.
3. 3 In the same skillet, add remaining oil, sesame oil, and minced garlic. Sauté for about 30 seconds until fragrant.
4. 4 Add chilled rice and break up any clumps. Stir-fry for 3-4 minutes.
5. 5 Add soy sauce, chili paste, and peas and carrots. Mix well and cook for another 2 minutes.
6. 6 Stir in the cooked beef and diced kimchi. Continue to cook for another 2-3 minutes until everything is heated through.
7. 7 Garnish with chopped green onions and sesame seeds.
8. 8 Season with salt and pepper to taste.

Equipment

• Large skillet or wok

Variations

• Add shrimp for a seafood twist.
• Use tofu instead of beef for a vegetarian option.

Substitutions

• If kimchi is unavailable, substitute with sauerkraut for a tangy flavor.

Pairings

• A cold Asian pear cider complements the spicy flavors well.
• Serve with a simple cucumber salad.

Nutrition

Tips

• Use day-old rice for best texture.
• Adjust the amount of chili paste to your desired spice level.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a fried egg on top for extra richness.
• Pair with a side of pickled vegetables for a tangy contrast.

FAQ