Steak and Kimchi Fried Rice

My favorite way to make a meal out of leftover veggies.

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One of my favorite dinner ideas from @thedefineddish’s cookbook is her Kimchi Fried Rice. It is perfect for cleaning out the fridge, and a light, yet filling meal. Just what we all need on a Monday after a food-heavy weekend, amirite? The best part is you can use whatever you have, and even though it is different every time, it is always on point.

It took me a while to get into kimchi. The thought of fermented anything was a little bit terrifying, and I cannot say I was an open book to trying it. It didn’t look great, it didn’t smell great…I don’t need to make this any more glamorous for you, do I?

My husband and I love Korean BBQ, a cuisine in which kimchi is a staple, so it would always be served as a side for the tabletop BBQ (which is what we do 100% of the time we go to Korean BBQ). I tried it once, just to say I did, and let me tell you – I still don’t love kimchi on its own.

But here is the marvelous thing about kimchi – GUT HEALTH. Fermented foods are amazing for gut health, and have some really amazing health benefits, so I knew I needed to give it a second chance. I love this article for explaining exactly what kimchi is, and the benefits associated with eating it.

So, when I saw the kimchi recipe in The Defined Dish Cookbook, I knew I needed to give it a go. 

And thank goodness I did because I loved it. When the kimchi is mixed in with your rice and veggies, it isn’t as bold as it can be when eaten plain. Rice compliments it nicely and eases the very forward taste that can be off-putting to some. And like I mentioned earlier, it is perfect for using whatever you have in your fridge – in the photo below, I used shredded carrots and chopped sweet peppers, but when I have it on hand, I also use spinach, green peas, corn, etc. This dish is truly your canvas!

A couple things to note — While this outline isn’t Whole30 compliant, it can very much be modified to be paleo and Whole 30. Just switch the brown rice for cauliflower rice, use coconut aminos instead of soy sauce, and omit the sriracha (use chili flakes instead for a kick), and you’re in business!

Also, this is an amazing recipe to make with leftover steak. Just dice the steak you have up into pieces, and skip the cooking steps. Throw the pieces into the mixture to reheat when the recipe calls for it! For this reason, I don’t specify a particular cut of steak – I regularly rotate through using venison steak, sirloin, etc. Heck, you could even use leftover porkchops or chicken if you wanted to!

Have you made this? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4 adults)

INGREDIENTS:

  • 1 lb steak, cut into 1/2-1/4 inch pieces
  • 1/2 cup kimchi
  • 1-2 cups brown rice (depending on how many you are serving), cooked
  • 6 mini sweet peppers, chopped
  • 1 1/2 cups shredded carrots
  • 3 eggs
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Sesame seeds & chives for garnish

DIRECTIONS:

  • Cut your steak into 1/2 to 1/4 inch cubes and cook over high heat until just browned
  • Remove from pan and set aside
  • Add some sesame oil to the pan, add your veggies, and cook for 3-5 mins
  • Add in your rice, soy sauce, and steak cubes, and mix in thoroughly
  • Make a well and add in your eggs
  • Let cook for 3-5 mins or until they start to look like an omelet
  • Break apart and mix in with the rest of the ingredients
  • Add in kimchi and mix
  • Season with salt and pepper

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