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Kimchi Fried Rice
With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It's tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.
- 2 tablespoons avocado oil
- 1 cup baby bella mushroom, diced
- 2 scallions, sliced thin, green and white parts separated
- 1 large carrot, peeled and finely diced
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 3 cups leftover white rice (see note)
- 1 cup kimchi, chopped with juices
- 1/2 cup peas (frozen is fine)
- 2 tablespoons asian chili paste (we like sambal oelek)
- 2 eggs, scrambled
- 1 handful baby spinach
- 2 teaspoons coconut aminos
- 1/2 teaspoon fine sea salt, or to taste
- black sesame seeds, for garnish
- nori strips, for garnish
- additional eggs for frying, optional
- Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
- Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
- Add sesame oil and rice and cook until heated through, about 3 minutes.
- Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
- Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
- Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
- Top with optional sesame seeds, nori strips and a fried egg and serve immediately.
- You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
- Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice.
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