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.

Strain kimchi juice by placing kimchi in a sieve over a bowl and pressing to extract juice.

Measure out 3 tablespoons of kimchi juice and set aside.

Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat, add enoki mushrooms and 1/2 tsp garlic, cooking for 1.5 minutes until wilted, then remove to a plate.

Return pan to the stove, add oil, then garlic, cooking for 20 seconds until golden, followed by gochujang for 30 seconds until it dries out slightly.

Add kimchi and cook for 1 minute to heat through and reduce moisture.

Add rice and kimchi juice, tossing well for 1.5 minutes until rice is fully stained red and mixed with gochujang.

Add enoki mushrooms and remaining sesame oil, tossing through the rice.

Serve topped with garnishes of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens