Kimchi fried rice with peas, nori, and eggs
Gluten Free, Vegetarian, Dairy Free, Spicy
25 – 35 Minutes
The vegetable pickles known as kimchi are a Korean staple for so many delicious reasons. Spicy, crunchy, tangy, they deliver instant complex flavor thanks to long fermentation. Kimchi traditionally includes seafood, but we love this vegan version from Mother-in-Law’s, a California artisan producer. We put it in everything from sandwiches to fried rice. Any leftovers are terrific for lunch the next day.
- ¾ cup jasmine rice
- 1 yellow onion
- 1 or 2 heads baby bok choy
- ½ cup Mother-in-Law’s Vegan Table Cut kimchi (Napa cabbage - red chile peppers - onions - fresh chives - fresh garlic - fresh ginger - salt - sugar)
- 1 tablespoon sesame seeds
- ¼ pound shredded carrots
- ½ cup petite peas
- 1 tablespoon sambal oelek (optional)
- Fried rice seasoning blend (gluten-free tamari - sesame oil)
- 2 pasture-raised organic eggs
- Nori strips
Cook the rice
- In a fine-mesh strainer, rinse the rice.
While the rice cooks, prepare the vegetables and the sesame seeds.
Prep the vegetables; toast the sesame seeds
- Peel and coarsely chop the yellow onion.
- Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into thin strips.
- Coarsely chop the kimchi.
Cook the stir-fry
While the stir-fry cooks, prepare the eggs.
Fry the eggs
Chef’s Tip Rinsing rice removes starches on the surface of the grains that cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.
Nutrition per serving: Calories: 640, Protein: 21g, Total Fat: 27g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 3g, Cholesterol: 155mg, Carbohydrates: 78g, Fiber: 9g, Sugar: 11g, Added Sugars (Kimchi contains trace amounts of organic cane sugar): 0g, Sodium: 1440mg
Contains: soy, eggs