KIMCHI FRIED RICE

This recipe is a great way to use up leftovers in your fridge, such as carrots, mushrooms, and kale.

You can add any protein you like – ground beef, ground pork, or rotisserie poultry.

It’s the runny yolk that makes it all worthwhile. This helps to temper the heat and keeps you full of protein.

Add more gochujang if you want it hotter. It packs quite a punch!

Ingredients

• Jasmine rice, 1 1/2 cups
• Reserve 2 tablespoons of juices and 1 cup of coarsely chopped kimchi.
• Reduced sodium soy sauce, three tablespoons
• Gochujang is a Korean red pepper paste.
• Sesame Oil 1 Tablespoon
• Canola oil two tablespoons
• Two cloves garlic, minced
• One small onion diced
• Ginger freshly grated to 2 teaspoons
• Shiitake mushrooms, one package (3.5 ounces) sliced
• 1 cup matchstick carrots
• Remove stems and chop leaves from 1/2 bunch of kale
• Four fried eggs
• 1/4 cup nori strips
• Green onions thinly sliced
• Black sesame seeds, one tablespoon

Instructions

• Cook rice in a large pan with 3 cups of water according to the package directions. Set aside.
• In a small dish, whisk together the kimchi, soy, gochujang, and sesame oils.
• Canola oil is heated in a large pan over medium heat. Stirring frequently, add the garlic, ginger, and onion. Cook for about 2 minutes or until onions are translucent.
• Stir in the kimchi, carrots, and mushrooms. Stir constantly until the mushrooms are cooked, approximately 3-4 minutes.
• Stir the rice, kale, and kimchi mixture together until the kale is wilted. This should take about 2 to 3 minutes.
• If desired, serve immediately with nori strips, eggs, green onions, and sesame seeds if you like.