Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!
Ingredients
1 1/2 cups jasmine rice
1 cup kimchi, coarsely chopped and 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 freshly grated ginger
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 of 3 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
- Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
- Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
- Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.
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