Kimchi fried rice

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

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

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