Healthy & Easy Kimchi Fried Rice Recipe

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 a nonstick wok over high heat until hot.

Spray the wok with avocado oil.

Add the protein to the wok and sear until it has a nice color, then remove it from the wok.

Crack an egg into the wok and scramble it until cooked, breaking it into small pieces as it cooks.

Lower the heat slightly but keep it high; add more avocado oil and sesame oil to the wok.

Add diced onion to the wok and sauté until caramelized.

Grate in some fresh ginger and continue to sauté until fragrant.

Prepare the kimchi by opening the package and reserving some of the juice.

Add the kimchi to the wok and cook for 2-3 minutes.

Squeeze in gochujang and mix it with the kimchi.

Add the cooked rice to the wok and mix everything together.

Add minced garlic to the rice mixture to enhance the flavor without burning it.

Return the cooked protein to the wok and mix well.

Season with 2 tablespoons of low-sodium soy sauce and mix until combined.

Plate the kimchi fried rice and top with a fried egg, chopped green onion, nori, and optional black sesame seeds and red chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens