Kimchi Fried Rice
Servings: 4
Ingredients
- 2 Tablespoons unrefined olive oil avocado oil, coconut oil or ghee
- 2 teaspoons toasted sesame oil
- 4 scallions thinly sliced
- Pick 1 cup of a quick-cooking vegetable like chopped stemmed kale or sliced mushrooms, any kind
- 4 cups cooked rice or quinoa see notes
- 2 Tablespoons shoyu soy sauce, tamari or coconut aminos (this is adding salt; if you don’t
- want to use any of these in the dish add salt to taste.)
- 1 cup chopped kimchi any variety
- Serving suggestions: crispy tofu fried or poached egg or a cooked scrambled egg, chopped; sesame seeds; chopped fresh cilantro; your favorite hot sauce
Instructions
- Heat the olive oil and sesame oil in a large wok or skillet over medium-high heat. Add the scallions and kale and sauté until the kale is wilted.
- Add the rice and sauté until warmed through. Douse with the shoyu and toss to combine. Turn off the heat and stir in the kimchi. Taste for seasoning and serve immediately with or without suggested accompaniments.
Notes
Millet, lentils, or fresh or frozen cauliflower rice can be subbed for the rice. You can also use part grain/part chickpeas.
Other quick-cooking vegetables could be diced zucchini, shredded carrots, blanched or frozen/defrosted small cauliflower florets, or peas.
Fried egg:
Heat a small skillet over medium heat. Add butter, ghee or oil of choice and heat through. Crack the egg into the pan. Cover with a tight lid and cook for 3 minutes (sunny-side up), or until white is set, but the yolk is still soft. Remove from pan.
Or, flip the egg over and cook for 30-60 seconds for over-medium eggs, or 2-3 minutes for over-hard eggs and the yolk looks done. Remove and serve immediately. Season with salt and pepper, if desired.
Other quick-cooking vegetables could be diced zucchini, shredded carrots, blanched or frozen/defrosted small cauliflower florets, or peas.
Fried egg:
Heat a small skillet over medium heat. Add butter, ghee or oil of choice and heat through. Crack the egg into the pan. Cover with a tight lid and cook for 3 minutes (sunny-side up), or until white is set, but the yolk is still soft. Remove from pan.
Or, flip the egg over and cook for 30-60 seconds for over-medium eggs, or 2-3 minutes for over-hard eggs and the yolk looks done. Remove and serve immediately. Season with salt and pepper, if desired.