Kimchi Fried Rice

Time :30

Yield :4 servings

Recipe Background

Take your tastebuds on a trip right from the comfort of your own kitchen! Kimchi Fried Rice brings you tender, fluffy rice unlike any you've ever tasted before. Full of flavor, adventure, and freshness, this tangy and Korean-inspired switch-up will leave you thrilled you tried something new. Keep your luggage stowed away and whip out your favorite skillet instead; Kimchi Fried Rice is coming in for some delicious fun!

Ingredients

1 1/2 cups jasmine rice
1 cup kimchi coarsely chopped, 2 tablespoons juices reserved
3 tablespoons reduced sodium 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 ginger freshly grated
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

In a large saucepan, cook the rice according to the package directions.
In a small bowl, whisk the kimchi juice, the soy sauce, the gochujang, and the sesame oil together.
In a large skillet over medium-high heat, add the canola oil.
Add the garlic, the onion, and the ginger to the oil and cook, stirring frequently, until the onions are translucent, about 2-3 minutes.
Stir the kimchi, the mushrooms, and the carrots into the onion mixture and cook, stirring constantly, until the mushrooms are tender, about 3-4 minutes.
Stir the cooked rice, the kale, and the sauce mixture into the kimchi mixture until the kale has wilted, about 2-3 minutes.
Serve the rice mixture immediately with the eggs, the nori strips, the green onions, and the sesame seeds.