Foodland 5: Kimchi Fried Rice

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering.

Add 2 cloves of minced garlic and 1 diced onion; sauté until fragrant, about 2-3 minutes.

Stir in 1 diced carrot and cook until tender, about 3-4 minutes.

Add 1 cup of kimchi and stir-fry for 2-3 minutes until heated through.

Incorporate 3 cups of cooked rice, breaking up clumps; stir-fry for 5 minutes until heated evenly.

Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of gochujang; mix well to combine.

Push rice to one side of the skillet; crack 1 egg into the empty space and scramble until cooked.

Mix the scrambled egg into the rice mixture.

Add 1 cup of peas and 2 chopped green onions; stir-fry for an additional 2 minutes.

Season with black pepper to taste and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens