Not sure about kimchi? Kimchi fried rice is a great dish to ease in with as the flavor is more mild! Kimchi is a funky, spicy Korean side dish that’s fermented vegetables, usually cabbage, + seasonings like chili, garlic, ginger, + scallions. It contains vitamins A, B1, B2 + C plus minerals such as iron, calcium + selenium. Since it’s fermented it is great for your gut as it has good bacteria (a.k.a. probiotics) which support a healthy immune system, skin, + so much more!
The best part of this dish is, you know that old rice that’s been sitting in your fridge? pass it on over! This dish actually tastes better with old, dry cooked rice as it allows the rice to brown while you cook it. It’s also very simple. If you have kimchi + rice you’re pretty much set. You can include any vegetables you have or even some tofu! I personally love bok choy, mushrooms, broccoli or carrots!
You can usually find kimchi near the tofu + fermented vegetables at your local health food store. Since it’s fermented it also lasts a long time in the fridge. Note that if you’re vegan traditional kimchi might include fish sauce or shrimp so be sure you read the ingredients! I used this one + found it at Whole Foods.
Sautéing the scallions + kimchi together then adding the rice + seasonings really escalates the flavor. I usually use jasmine rice but this would be delicious with any grain you have that’s getting old in your fridge! Letting it brown in the skillet gives you these crunchy, flavorful bites while you’re eating. I love topping it with sliced nori (toasted seaweed that’s used for sushi), scallions + sesame seeds but these are completely optional!
- 2 tbsp olive oil
- 4 scallions, thinly sliced
- 2 cups rice of choice (jasmine, white, brown, basmati, cauliflower rice, quinoa, etc.), cooked
- ¾ cup (~110 g) kimchi, chopped
- 3 tbsp kimchi juice
- 2 tbsp coconut aminos/tamari/soy sauce
- 1 tsp sesame oil
- 1 tbsp olive oil
- 2 tbsp coconut aminos/tamari/soy sauce, divided
- 2 garlic cloves, thinly sliced
- 1 bunch bok choy, rinsed + cut into 4 pieces with core intact
- 2 handfuls (200 g) shiitake mushrooms (or whichever kind you like/have), stems removed
- green pieces of scallion
- crumbled or sliced nori
- sesame seeds
- heat a skillet with olive oil on medium-high heat. once hot add the sliced garlic + sauté for 1 minute
- add the bok choy pieces stem side down + pour 1 tbsp of the coconut aminos over them. cover for 1-2 minutes
- the side of the bok choy should be browned, flip on other side + cover for another few minutes until the other side is browned + bok choy is tender
- remove bok choy + garlic + place on the side
- add the mushrooms + 1 tbsp of coconut aminos + sauté until tender, approximately 3 minutes
- remove mushrooms + place on the side
- thinly slice the scallions separating the white + light green pieces from the green pieces (we'll use the green pieces to garnish)
- in the same skillet you cooked the bok choy + mushrooms in add olive oil + sauté the white + light green pieces of the scallions for about 2 minutes
- add the kimchi + kimchi juice + sauté for about 4 minutes
- add the cooked rice, coconut aminos + sesame oil then mix. cook until thoroughly mixed + you can even allow the rice to brown a bit in the pan (YUM!)
- taste + adjust seasoning as needed. if the color isn't as vibrant as you'd like or the kimchi flavor isn't strong enough for your taste add more kimchi juice!
- serve topped with the bok choy + mushrooms + sprinkle with scallions, nori + sesame seeds