Easy Kimchi Fried Rice Recipe FodMap Diet Quick Dinner Ideas

Fried rice is always my go-to meal when I don’t have much in my fridge. It’s also the perfect way to use up leftovers that nobody wants but are still safe to eat. Adding kimchi to fried rice was something I discovered in NYC 20 years ago while having dinner with friends. I fell in love with this technique and learned to use kimchi in many dishes I make. Kimchi can be low FODMAP if used in moderation. It contains garlic and onions, but they’re fermented for a long time, so if I watch the amount I use in this fried rice, it’s tolerable for my stomach. I hope you’ll like it too.

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1. Begin by finely chopping your kimchi on a cutting board. Ensure the pieces are small enough to distribute evenly throughout the rice. Heat a skillet or wok over medium heat and add a tablespoon of cooking oil. Once hot, add your ground meat to the pan. As the meat begins to cook, break it apart with a spatula. Add minced ginger, soy sauce, and sugar. Stir them in with the meat until fragrant.

2. Add peas and corn to the meat and stir to combine. Introduce the chopped kimchi to the pan, mixing it with the meat and vegetables. Stir well to ensure everything is evenly distributed. Scoop in your cooked rice over the mixture in the pan.

3. Using a spatula, fold the rice into the meat and vegetables, breaking up any clumps. Mix everything together until the rice is fully combined with the rest of the ingredients and is coated with the kimchi juices. Serve the finished Kimchi Fried Rice in a bowl.

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