Name: Kimchi Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups cooked and chilled rice (jasmine or basmati); 1 cup kimchi (chopped (ensure it’s gluten-free)); 2 Tbsp kimchi juice (from the kimchi container); 2 Tbsp coconut aminos or a GF soy sauce alternative; 1 Tbsp sesame oil; 2 eggs (beaten); ½ cup frozen peas and carrots (thawed); 2 green onions (thinly sliced); 1 Tbsp vegetable oil; Salt and pepper (to taste); sesame seeds, sliced green onions, or a fried egg

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Kimchi Fried Rice

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 250 kcal

Ingredients

2 cups cooked and chilled rice jasmine or basmati
1 cup kimchi chopped (ensure it’s gluten-free)
2 Tbsp kimchi juice from the kimchi container
2 Tbsp coconut aminos or a GF soy sauce alternative
1 Tbsp sesame oil
2 eggs beaten
½ cup frozen peas and carrots thawed
2 green onions thinly sliced
1 Tbsp vegetable oil
Salt and pepper to taste

Optional toppings:

sesame seeds, sliced green onions, or a fried egg

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the peas and carrots, sautéing until they begin to soften, about 2-3 minutes.
Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.
Push the veggies and kimchi to the side of the pan. Pour the beaten eggs into the empty side, scrambling gently until they are just set.
Add the chilled rice, breaking up any clumps. Pour in the kimchi juice and coconut aminos, stirring to combine all the ingredients well. Cook for 5-7 minutes, or until the rice is heated through and slightly crispy. Drizzle sesame oil over the fried rice and mix thoroughly. Season with salt and pepper to taste. Serve the kimchi fried rice hot, garnished with your favorite topping.

Tip:

Feel free to add more vegetables like bell peppers or mushrooms for additional texture and nutrients. If you enjoy extra heat, consider adding a tablespoon of gochujang (Korean chili paste).