As much as I appreciate the stillness of the colder months, there’s something rejuvenating about meals that honor comfort yet nod to the freshness of the season to come.

For instance, this Kimchi Fried Rice featuring Hinode Calrose Plus Blend feels like a transition meal into spring, and admittedly, I made it on repeat. (I have no regrets haha!)

Having said that, I hope you don’t just take my word, but try for yourself! Attached is the recipe. 🙂

P.S. Hinode Rice Products can be found in Safeway, Savemart, Lucky, Raley’s and Nugget supermarkets!

“Hinode is based in Central Valley of California where rice has been produced for over 100 years. With international partners in rice growing regions around the world, Hinode offers a full range of domestic and imported rice varieties to try in your kitchen. We offer pre-cooked rice for those who are short on time but want to maintain a healthy, well-balanced diet. You can also explore traditional dry rice varieties we offer for authentic home-cooked meals.” – Hinode

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Kimchi Fried Rice ft. Hinode Calrose Plus Blend:

SERVES: 4-6
COOK TIME: 20-30 MINUTES

INGREDIENTS:

• 3 cups cooked short grain rice, preferably day-old (Hinode Calrose Plus Rice Blend)
• 2 Tbs cooking oil
• 1/2 small onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 cup kimchi, plus juices
• 2 Tbs Gochujang
• 1 Tbs soy sauce (to season)
• 2 Tbs toasted sesame oil
• 1/4 cup fried shallots (optional)
• 3 stalks scallions, sliced (optional)
• 2 Tbs furikake (optional)
• fried eggs (optional)

METHOD:

1. In a large skillet, add the cooking oil and bring to medium-high heat, then add the onions and pepper. Sauté for about 10 minutes, stirring occasionally, or until it softens and begins to brown. Add the garlic and and mix into for 30 seconds or until fragrant.
2. Next, add the kimchi, gochujang, soy sauce, toasted sesame oil, fried shallots and rice. Stir to combine and season to taste. Cook for 10-15 minutes until evenly mixed and heated. Allow to rest and cook for another 3-5 minutes, undisturbed, to crisp and create golden brown bits.
3. When ready, give a final stir before serving, then garnish with scallions and furikake, then finish with eggs (optional). Enjoy!

NOTES:

• This recipe is awesome the next day, especially when reheated in the oven at 350°F. All the flavors meld together even more by baking it.
• This recipe can be made vegan by omitting the eggs and paying attention to the type of kimchi used.
• Fore more crave-worthy recipes to try or pair alongside, visit the Kitchen Journal.