Kimchi Fried RIce
Kimchi fried rice is a quick and delicious dish that combines savory and probiotic-rich ingredients for a meal that's both satisfying and good for your gut. With just 15 minutes of prep and cook time, this Korean-inspired recipe uses leftover rice, kimchi, and vegetables for a balanced lunch or dinner. It's easily customizable with options for any dietary preference whether vegan or vegetarian. Top it off with sesame seeds, green onions, and roasted seaweed for a vibrant, nutrient-packed finish.
Ingredients
- 2 cups leftover cook white rice
- 2 tbsp olive oil
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- 1/2 cup kimchi, chopped
- 1 tbsp kimchi juice
- 1/4 cup low sodium soy sauce
- 1/2 tsp sesame oil
- 2 stalks green onions, choped
- pepper to taste
- gochujang for spice, optional
- roasted seaweed, shredded
- 1-2 tbsp toasted sesame seeds, optional
- 2 cups cooked edamame optional (great way to add protein
Instructions
- Add oil to wok or large fry pan over medium high heat. Once hot, add onion and cook for 2-3 minutes. Add garlic and saute for 60 seconds. Add chopped kimchi and toss 1-2 minutes.
- Add the cold, cooked rice and kimchi juice to the pan. Mix together.
- Add the soy sauce, sesame oil, black pepper. Remove the pan from heat.
- Serve kimchi fried rice on a plate. Top with green onions, sesame seeds, seaweed and gochujang sauce