Kimchi Fried Rice

Name: Kimchi Fried Rice
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 2 green onions, sliced; white and green parts divided; 2 cloves garlic, minced; 1 cup (142 g) frozen peas; 1 cup (146 g) carrots, diced or grated; 1 packed cup (215 g) kimchi*, roughly chopped; 4 cups (450 g) cooked white or brown rice; 2 tablespoons tamari, liquid aminos, or soy sauce; 1 teaspoon toasted sesame oil (optional); sriracha or gochujang, to taste (optional; if the kimchi is not spicy enough)

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Prep Time: 5 minutes

Cook Time: 13 minutes

Total: 18 minutes

Servings: 2

Cost: $9.62 /serving

Author : Caitlin Shoemaker

kimchi fried rice healthy fried rice vegan fried rice

Ingredients

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2 green onions, sliced; white and green parts divided2 cloves garlic, minced1 cup (142 g) frozen peas1 cup (146 g) carrots, diced or grated1 packed cup (215 g) kimchi*, roughly chopped4 cups (450 g) cooked white or brown rice2 tablespoons tamari, liquid aminos, or soy sauce1 teaspoon toasted sesame oil (optional)sriracha or gochujang, to taste (optional; if the kimchi is not spicy enough)

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Instructions

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Step 1

Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.

Step 2

and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.

Step 3

divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.