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.
Kimchi Fried Rice
With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.
What is kimchi?
In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous). Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.
What type of kimchi should I buy?
A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!
Tips for making a good stir fry:
Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:
Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
Have all ingredients ready and prepped before you begin cooking!
Use a high heat oil, like avocado oil.
Always top it with a fried egg!
If you like this stir fry recipe, check out these others:
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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This Instant Pot Beef Stroganoff recipe is an easy weeknight dinner win! This classic American dish comes together quick, with minimal prep and mostly hands-off cooking thanks to the Instant Pot. It’s made using REAL ingredients and is so hearty! It’s paleo and Whole30 friendly (if served without noodles), dairy and gluten free and a delicious meal the whole family will love!
Instant Pot Beef Stroganoff
Honestly I’d never tried beef stroganoff before making this recipe, but I’m glad I finally did because it’s such a delicious and easy dinner! It’s one of the most popular google dinner searches, so we knew it was time to make a cleaned up version that didn’t require any canned soup or junky ingredients. Our version here is dairy-free (made creamy with coconut cream) and option to serve it with gluten-free noodles or over zoodles (we recommend sweet potato, butternut squash or carrot zoodles).
We love the rich and hearty flavor to the sauce! We use paprika, mustard and tomato paste to add a depth and umami flavor to the sauce, that is then thickened up with a bit of arrowroot and rounded out with our non-dairy choice of coconut cream. You can’t taste the coconut in it either!
Our choice for beef was to use a sirloin steak, but if you can’t find that some other options would be a chuck roast or top round. Just make sure to slice it thinly!
How do you make beef stroganoff in the Instant Pot?
We opted to make this Beef Stroganoff in the Instant Pot because it makes for really tender meat thanks to the pressure cooker and largely hands-off cooking after you’ve sauteed the aromatics and built up the flavor. So while the recipes says it takes about an hour to make, most of this time it is hands-off cooking so you can be getting other tasks done while dinner is cooking.
To make in the Instant Pot:
Saute your aromatics (we use mushrooms, onions and garlic) and beef
Add your base flavors in (we use paprika, mustard and tomato paste to build up a nice rich flavor)
Deglaze with liquid and cook in high pressure!
After you release the pressure we add in a thickener and creaminess (coconut cream) to finish it off.
Serve with gluten-free pasta or noodles and ENJOY!
If you like this Instant Pot recipe, check out these others:
12 ounces cooked gluten free noodles or zoodles, for serving
Set a 6 or 8 quart Instant Pot (or other electric pressure cooker) to saute. Once hot add 1 tablespoon oil and cook mushrooms until all the liquid has evaporated about 7 minutes.
Add remaining oil and add onion, cooking until beginning to soften about 5 minutes.
Add garlic and beef and stir, cooking for 2 minutes until it begins to brown.
Add spices, tomato paste, and mustard and cook for an additional 3 minutes.
Shut off the saute and add red wine vinegar, fish sauce, broth and scrape up any browned bits on the bottom of the pot. Cook on high pressure (manual) for 12 minutes and allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
Meanwhile in a small bowl a slurry by mixing together 2 tablespoons of water with 1 tablespoon of arrowroot.
Add 1 tablespoon of the slurry to the sauce at a time, until it has reached the consistency you desire. Add frozen peas (if using), coconut cream and cook an additional 3 minutes.
Taste sauce and adjust seasoning.
Serve over gluten-free noodles or zoodles.
If you can't find a sirloin steak you can also use top round or a chuck roast.
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