https://i.ytimg.com/vi/SLUtNAy_-AE/maxresdefault.jpg00Aaron and Clairehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAaron and Claire2022-03-26 19:00:392022-03-26 19:00:39The BEST Kimchi Fried Rice Ever!!! #shorts
I started making my own kimchi about 8 years ago. I tasted it at a friends and then priced some at the market… too expensive on my food budget! I make about 8 pints for the same cost as 2 1/2 pints from the market. And IT'S ALL MINE!!! No one else in my household of 5 likes it. I use it on sandwiches, biscuits & gravy, scrambled eggs and so much more.
I make kimchi fried rice about once a week for breakfast. We always have left over rice in the fridge. I often use vegetables left over from dinner the night before because I like it 1/2 veg 1/2 rice. Other times I might use julienned carrots, zucchini &/or cabbage or spinach. It is good with crumbled sausage, too. I usually scramble my eggs first then set aside to add back in at the last minute because I am not fond of fried eggs.
Fried rice is a great way to use up the last of a batch of kimchi that is getting more sour but I will make this even with my fresh stuff.
i'm still learning. I'd been using sesame oil wrong all this time! I was using it as a cooking base (for gentle frying), not as a flavour / texture enhancement later in the recipe. Thanks Aaron and Claire.
I made kimchi just last week (for the first time ever) because it's expensive to buy where I live. Was thinking I should make kimchi fried rice and, lo and behold, you post a kimchi fried rice short! It was meant to be lol. Will try this out tonight. Thank you 😁
Detailed recipe: https://youtu.be/evDI2RDAKa0
Superb
I started making my own kimchi about 8 years ago. I tasted it at a friends and then priced some at the market… too expensive on my food budget! I make about 8 pints for the same cost as 2 1/2 pints from the market. And IT'S ALL MINE!!! No one else in my household of 5 likes it. I use it on sandwiches, biscuits & gravy, scrambled eggs and so much more.
I make kimchi fried rice about once a week for breakfast. We always have left over rice in the fridge. I often use vegetables left over from dinner the night before because I like it 1/2 veg 1/2 rice. Other times I might use julienned carrots, zucchini &/or cabbage or spinach. It is good with crumbled sausage, too. I usually scramble my eggs first then set aside to add back in at the last minute because I am not fond of fried eggs.
Fried rice is a great way to use up the last of a batch of kimchi that is getting more sour but I will make this even with my fresh stuff.
Wow, thanks for sharing this one Aaron and Claire. It's a great idea to use for my kimchi! Thank you so much.
Keep up the good work!
UB
No msg required
It is always nice to see you both . I really enjoy your videos? Will you be doing any more traveling to different restaurants?
Is this the best kimchi fried rice ever, or is it the one you cook on a grill after korean bbq? 😉
I miss your vids on YouTube
Everything looks good, except the msg. I’m good on that. It’s really bad for you.
i'm still learning. I'd been using sesame oil wrong all this time! I was using it as a cooking base (for gentle frying), not as a flavour / texture enhancement later in the recipe. Thanks Aaron and Claire.
I made kimchi just last week (for the first time ever) because it's expensive to buy where I live. Was thinking I should make kimchi fried rice and, lo and behold, you post a kimchi fried rice short! It was meant to be lol. Will try this out tonight. Thank you 😁
My mouth is watering 🥹
I've always wanted to try kimchi but I can't handle very hot food.
Where can i find a talented husband like Aaron ??
looks like jambalaya with msg and vinegar.
before even opening the video i could hear claire's "mmm mmmm MMMM mmmMMM" lol
wow 👍👍
Let’s make the next video more interesting! Claire cooks the next dish without any help from Aaron!!
Yummy
I'm Korean, but I still don't like kimchi fried rice that much. Maybe if I try this recipe, I will like it.