Easy Kimchi Fried Rice
Ingredients
The main ingredients
-
3
cups
leftover cooked brown rice
-
1
16-oz jar
kimchi
-
1
cup
frozen edamame
-
3
baby
bok choy, chopped
-
1/2
lb
shiitake mushrooms
The seasonings and oils
-
2
tablespoons
neutral vegetable oil
-
1
bunch
scallions, chopped
-
1
teaspoon
toasted sesame oil
-
2
teaspoons
rice vinegar
-
1
tablespoon
Tamari or soy sauce
Optional toppings
-
to taste
sesame seeds
-
to taste
Sriracha
-
to taste
pickled ginger
Instructions
- Drain the kimchi and reserve the liquid.
- Heat vegetable oil in a large skillet over medium-high heat and sauté scallions for 2-3 minutes.
- Add bok choy (or broccoli) and cook until bright green and tender, about 2-3 minutes.
- If using shiitake mushrooms, add them with a pinch of salt and cook for an additional 2 minutes.
- Stir in the kimchi and cook until heated through, about 1 minute.
- Add the rice, edamame, kimchi brine, toasted sesame oil, and rice vinegar, cooking for 2-3 minutes until heated.
- Taste and adjust seasonings as needed, then serve immediately with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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