Kimchi Vegetable Fried Rice

Leftover rice can be found every other day in our refrigerator at home, so lazy days often call for a quick fried rice. Although simple, this dish does not lack flavor or nutrition, as it packs lots of probiotics from the kimchi and many added vegetables.

Kimchi Vegetable Fried Rice
Prep Time: 20 mins
Cook Time: 15 mins
Yield: 4 servings

Ingredients

• 1 tbsp cooking oil, divided
• 2 large eggs, beaten
• 1 cup kimchi, roughly chopped and juices reserved
• 1 pack (200 g) enoki or white beech mushrooms, rinsed and diced
• 1 large onion, diced
• 3 large carrots, shredded or diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups day-old white rice, cooked
• 2 tbsp dark soy sauce
• 2 tbsp gochujang paste
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 stalks scallions, finely sliced, white and green parts divided
• Salt to taste
• Optional: sesame seeds, cilantro, scallions, and/or fried egg
  
  

Directions

• In a wok, heat 1½ tsp of cooking oil over medium high heat. Add beaten eggs and scramble until just cooked. Transfer eggs to a separate bowl.
• Add remaining cooking oil to the wok. Add onions until they turn translucent and sauté for 2-3 minutes. Add garlic and ginger and sauté until fragrant, then add drained kimchi, mushrooms, white parts of scallions, and carrots—stir until heated through. Add scrambled eggs back to the wok.
• Stir in soy sauce, gochujang, kimchi juice, and sesame oil until well combined. Adjust seasoning as necessary.
• Before removing from heat, add dark green parts of scallions.
• Serve topped with sesame seeds, scallions, and/or a fried egg.

Per serving: 411 calories: 70.5 g carbs; 7.6 g fat; 10.8 g protein