Korean-style kimchi fried rice with vegetables and gochujang for an amazingly flavorful side dish.
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Ingredients
1cupshort grain white ricecooked (about 3.5 cups cooked)
2Tbspavocado oil
1/2cupyellow onionfinely chopped
3clovesgarlicminced
1large carrotpeeled and chopped into small pieces
2/3cuppeasI use frozen
2Tbspliquid aminos
2tspto 2 Tbsp gochujangto taste*
1/2cupkimchi
For Serving:
2 to 4eggsfried
1stalk green onionchopped
1tspsesame seeds
Instructions
Begin by cooking 1 cup of white rice according to package instructions. I always soak my rice before using it, but if you’re in a hurry, just get straight to the cooking.
While the rice is cooking, heat the avocado oil in a large skillet or wok. Add the yellow onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic, carrot and peas and cook another 2 to 3 minutes, until garlic is very fragrant.
Stir in the cooked white rice and add the remaining liquid aminos (or soy sauce), gochujang sauce, and chopped kimchi. Continue cooking, stirring regularly, until piping hot and rice begins to stick to the pan or become golden-brown.
Serve fried rice with fried eggs, chopped green onion, and sesame seeds.
Notes
*You can replace gochujang with 2 tablespoons of your favorite BBQ sauce.