Kimchi Fried Rice

Kimchi Fried Rice TKC

Prep time

20 mins

Cook time

10 mins

Total time

15 mins

Serves

1

INGREDIENTS:

1 1/2 cups jasmine rice

1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*

3 tablespoons soy sauce

1 tablespoon gochujang (Korean red pepper paste)

1 tablespoon sesame oil

2 tablespoons canola oil

2 cloves garlic, minced

1 small onion, diced

2 teaspoons freshly grated ginger

1 (3.5-ounce) package shiitake mushrooms, sliced

1 cup matchstick carrots

1/2 bunch kale, stems removed and leaves chopped

4 fried eggs

1/4 cup nori strips

2 green onions, thinly sliced

1 tablespoon black sesame seeds

DIRECTIONS:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

  2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.

  3. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

  4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.

  5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.

  6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Edward Um