Kimchi Fried Rice Recipe

Name: Kimchi Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, lightly beaten; 2 tablespoons peanut or canola oil, divided; 4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference; 4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like; a few handfuls of roughly chopped pea shoots, or if you don't have access to those, then a few handfuls of thawed frozen peas or snow peas thinly sliced on the diagonal; 1 cup kimchi, thinly sliced; 4 cups cooked and cooled medium grain brown rice (or brown germinated rice); 2 tablespoons lower sodium soy sauce; 1 - 2 teaspoons sesame oil; sprinkle toasted sesame seeds; sprinkle nori flakes or thinly sliced from sheets

Servings: persons

6 eggs, lightly beaten
2 tablespoons peanut or canola oil, divided
4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference
4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like
a few handfuls of roughly chopped pea shoots, or if you don't have access to those, then a few handfuls of thawed frozen peas or snow peas thinly sliced on the diagonal
1 cup kimchi, thinly sliced
4 cups cooked and cooled medium grain brown rice (or brown germinated rice)
2 tablespoons lower sodium soy sauce
1 - 2 teaspoons sesame oil
sprinkle toasted sesame seeds
sprinkle nori flakes or thinly sliced from sheets

1
Set a large skillet or wok over medium heat and once heated, add 1 tablespoon of the oil and then the eggs. I like to let it set a little like a thin omelet or crepe and then flip and scramble a little. You could also just scramble the eggs. Once cooked, remove eggs from pan to a plate and set aside. If you've let the eggs set omelet-like, cut into thin strips.
2
Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften.
3
Add the scallions and pea shoots (or substitute) and cook a minute or two more.
4
Add the kimchi, rice and soy sauce and stir fry for another few minutes unti all contents have warmed through and are well combined. If the mixture seems dry, add a splash or two more soy sauce. If sodium is an issue, you can always sub a little no salt added chicken stock or even some water here.
5
Mix the eggs back in and toss gently and let rewarm.
6
Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste.
7
Top with remaining scallions, nori and sesame seeds

1178

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, lightly beaten, 2 tablespoons peanut or canola oil, divided, 4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference, 4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like, and more.

Yes, Kimchi Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi Fried Rice

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