Kimchi Fried Rice
Ingredients
Vegetables
-
1
6 inch
broccoli stem (optional)
-
1
piece
carrot
-
4
pieces
green onions
Rice and Sauce
-
1
cup
kimchi
-
2-4
Tbsp
kimchi juice
-
4
cups
cooked, day-old rice
-
1
Tbsp
soy sauce
-
1
tsp
toasted sesame oil
Eggs and Oil
-
2
large
eggs
-
2
Tbsp
light cooking oil
Instructions
- Peel and grate the broccoli stem and carrot until you have about 1 cup of each.
- Slice the green onions, separating the white ends from the green ends, and chop the kimchi into bite-sized pieces.
- Lightly whisk the eggs in a bowl.
- Heat a large skillet or wok over medium heat and add the cooking oil.
- Sauté the white ends of the green onions for about one minute.
- Add the shredded broccoli and carrots, sautéing for another minute.
- Stir in the chopped kimchi and kimchi juice, simmering until the juice reduces.
- Add the day-old rice, folding it into the vegetable mixture until heated through.
- Push the rice to the sides and scramble the eggs in the center until set, then mix them into the rice.
- Turn off the heat and add the soy sauce and sesame oil, folding to combine.
- Adjust seasoning with more soy sauce or kimchi juice if desired, and top with the green ends of the green onions before serving.
Nutrition Facts (estimated)
Servings
4
Calories
340
Total fat
11g
Total carbohydrates
50g
Total protein
9g
Sodium
961mg
Cholesterol
0mg
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