Kimchi Fried Rice with Mushroom and Pea

Kimchi (fermented cabbage) is a national Korean dish that could be the secret to a long life. According to Journal of Medical Food, it’s packed with probiotics, vitamins A and B, and lactobacilli. This kimchi fried rice dish is super easy, yummy, and very healthy too!

Kimchi Fried Rice with Mushroom and Pea-2

 

Level: Easy
Serves: 4 bowls
Minutes: 20 – 30


INGREDIENTS

  • 1-2 tbs olive oil
  • 1-2 tsp toasted sesame oil
  • 1 cup kimchi, roughly chopped
  • 2 tbs kimchi juice (squeeze out from the kimchi)
  • 1 tbs gochujang
  • 1/2 – 1 tbs soy sauce
  • 1-2 tsp brown sugar or 1/2 – 1 tbs honey (optional)
  • 3 cloves garlic, minced
  • 1/2 cup peas
  • 1/2 – 1 cup mushroom
  • 1/2 avocado, sliced
  • 3 cups cooked rice of your choice (e.g. brown rice, riceberry rice) – Tip:  Leave the cooked rice in the fridge overnight

 

INSTRUCTIONS:

  1. Place a nonstick pan on a medium-high heat. Add the olive oil and wait until hot. Then, add garlic and sauté for 1-2 minutes.
  2. Add mushrooms. Stir until the mushrooms begin to soften.
  3. Turn the heat down to medium. Add kimchi and gochujang. Stir thoroughly until the kimchi turns a little brown and fragrant. Then, add peas and continue stirring.
  4. Add rice and stir-fry with a spatula until the rice is uniform in colour. Then, add kimchi juice, soy sauce, and sesame oil. Turn the heat down to low. Taste, and adjust with more kimchi juice, soy sauce, or sesame oil, if necessary. Add brown sugar or honey, if  it’s a bit too spicy or if you prefer a little bit of sweetness (I do :))
  5. Serve the fried rice topped with avocado. Yum!

Notes

  1. If you don’t leave the rice overnight, the fried rice will be soggy. Leaving it overnight in the fridge will helps to dry the grains out enough to give your fried rice a good texture.
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