Kimchi fried rice (Kimchi-bokkeumbap)

Delish! Made with half brown rice, half cauliflower rice.

Good but a bit one dimensional. Not a lot of depth of flavor. Next time I'd try a different recipe, but it was ok for one time.

I used up leftovers so it was incredibly simple, quick, and helped me clean out my fridge while transforming the old into a completely new and tasty dish! From my fridge I used leftover cooked broccoli, zucchini, brown rice, fresh spinach and green onions, and of course, kimchi!

I used about 2 cups fresh rice and 1 cup old rice from the fridge - next time I think I’d rather it all be old rice so it doesn’t stick to the pan so much. Otherwise, SUPER tasty and simple - and I made it with my homemade low-FODMAP kimchi too, alongside some braised pork belly, so was a very tasty meal.

added garlic, wouldn't use water next time

The perfect ‘fridge and pantry staples’ meal. Perfect for when you haven’t had a chance to shop in a while but still super nourishing.

I usually leave out the gim and add some garlic. Also I'll make half the rice cauliflower rice and you can't tell

I like to cook the kimchi for longer, until it loses the water. Makes it sweeter. Also, haven't tried using vegetable oil - have so far only used olive oil. Must try next.