Kimchi Fried Rice

Homestyle fried rice made in just 30 minutes Loaded with kimchi, mushrooms, carrots, kale and a fried egg

INGREDIENTS

1 ½ cups jasmine rice

1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*

3 tablespoons Braggs Liquid Amino

1 tablespoon gochujang, Korean red pepper paste

1 tablespoon sesame oil

2 tablespoons avocado oil

2 cloves garlic, minced

1 small onion, diced

2 teaspoons freshly grated ginger

1 (3.5-ounce) package shiitake mushrooms, sliced

1 cup matchstick carrots

½ bunch kale, stems removed and leaves chopped

4 fried eggs

¼ cup nori strips

2 green onions, thinly sliced

1 tablespoon black sesame seeds

DIRECTIONS

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.

Heat canola oil in a large cast iron skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.

Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.

Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

NOTES

*Kimchi is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.