Feel Good

Kimchi fried rice

A 30-minute easy weeknight dinner idea that's also good for your gut.

Written by Beth Williams
Published 31.01.2024

INGREDIENTS

1 ½ cups jasmine rice

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

3 tablespoons reduced sodium soy sauce

1 tablespoon gochujang, Korean red pepper paste

1 tablespoon sesame oil

2 tablespoons canola 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

 

METHOD

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 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.

 

Recipe credit: Damn Delicious

Other stories by Beth Williams
02.03.2024

The Mother’s Day Gift Guide

Beth Williams
02.03.2024

Caprese-stuffed chicken

Beth Williams
Easy mid-week dinner recipe
28.02.2024

6-ingredient tomato gnocchi

Beth Williams
New York Times most popular recipes of 2023
24.02.2024

Gochujang butter noodles

Beth Williams
24.02.2024

Lip care saviours to moisturise your dry lips

Beth Williams
Grilled Cheese Social recipe
21.02.2024

Honey grilled cheese with crispy chilli

Beth Williams