Asian American, Native Hawaiian, and Pacific Islander Heritage Month Recipe: Kimchi Fried Rice
by Kristin Gulitz of Hapa Homecooking
Ingredients: 3 tablespoons olive oil, divided 2 eggs
I'm thrilled to share my Kimchi Fried Rice recipe for Asian American, Native Hawaiian, and Pacific Islander Heritage Month (AANHPI). As a half-Korean and half-Australian woman with a great-grandfather who immigrated to the Republic of Hawaii in 1901, this dish holds a special place in my heart. Whenever I learn about my heritage, I am in awe of my ancestors’ paths which led to our family today. As for the recipe, Kimchi Fried Rice is the ultimate quick dinner and a great way to use leftover rice, protein, and vegetables. Kimchi is a fermented food that you'll find on every table in Korea during mealtime. The most common kimchi is made with napa cabbage (Baechu-kimchi), but it's also made with cucumbers, radishes, chives, and other vegetables. Kimchi gets its classic red color and spice from a red pepper powder called Gochugaru. Kimchi is bright, salty, spicy, and acidic. It offers great probiotic benefits for gut health as well! It can be found in most grocery stores in the refrigerated section near the tofu. Feel free to try leftover ham, tofu, shrimp, chicken, or steak as your protein. I've even made it with bacon, which is delicious! Traditionally you may find this dish made with SPAM, particularly in Hawaii. You can also adjust the amount of kimchi or sriracha to make this dish less spicy for kids. It's a quick and easy meal that the whole family will enjoy.
Preparation: 1. Scramble the Eggs: Heat two tablespoons of olive oil in a wok or large skillet over medium-high heat. Scramble two eggs and set aside. 2.Sauté the Veggies: Heat one tablespoon of olive oil and one teaspoon of sesame oil in the same pan. Sauté the onion, carrot, and scallion whites for 2-3 minutes until softened. 3.Add Protein: Add the chopped ham or your chosen protein and sauté for 4-5 minutes. 4.Combine and Season: Add the chopped kimchi and its liquid. Gently fold in the leftover rice. Pour in soy sauce and sriracha then combine. Taste and season as needed. 5. Finish and Serve: Fold in the scrambled eggs. Garnish with chopped scallion greens and a sprinkle of sesame seeds. Tips for Busy Moms: • Prep ahead: Chop vegetables and protein in advance as this dish comes together quickly. • Double the recipe: Make a larger batch and enjoy leftovers for lunch. 1 tablespoon sesame oil 1/2 medium onion, diced 2 carrots, diced 2 scallions, separated (whites and greens) 2 cups chopped ham (or any protein like tofu, chicken, or shrimp) 3/4 cup chopped kimchi 1/4 cup kimchi liquid 3 ½ - 4 cups leftover or day-old rice 3 tablespoons soy sauce 1-2 tablespoon(s) sriracha (adjust to taste) Sesame seeds for garnish • Get the kids involved: Have your child(ren) help add the vegetables or stir the rice. My 3-year-old always eats more when he helps make the dish!
APRIL 2025 | 85
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