Vegetarian Kimchi Fried Rice
This dish is a high protein dinner meal that is easy to whip up in a flash and is freezer and budget friendly!
Servings 4
Calories 506kcal
Ingredients
- 1 cup long grain brown rice
- 2 tsp Ginger minced
- 2 tsp Garlic minced
- Small onion chopped
- 1 cup Mushroom chopped
- 1 cup snap peas
- 1 cup of shredded carrot
- 1 tbsp soy sauce or tamari
- 2 cups Bokchoy chopped
- 1 tbsp Kimchi juice
- 1/2 cup Kimchi
- 2 eggs
- 1 cup Edamame
- 1 tbsp Gochujang
- 1 tbsp Sesame oil
Garnish
- Green onion
- Nori sheets
- Sesame seeds
- Cashews
- Fried egg
Instructions
- Cook rice according to instructions (for best results use rice that has been cooked the day before).
- Add 1 tbsp of oil to pan and sautee onion until soft (3-5 mins). Add garlic and ginger and sautee for another 2 minutes until fragrant.
- Add mushroom, snap peas, shredded carrot, tamari, and Gochujang. Sautee until vibrant (3 minutes)
- Add bok choy and cook until wilted. Then add kimchi juice and kimchi to pan plus 1 tbsp of sesame oil and combine.
- Add 2 eggs to a small bowl and mix until combined. Slowly add to pan, mixing while pouring so that it doesn’t scramble.
- Turn off the heat, and add edamame and rice. Stir everything together until well combined.
- Top with green onion, nori, cashews, sesame seed, and a fried egg.
Nutrition
Calories: 506kcal | Carbohydrates: 87g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 233mg | Potassium: 801mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7303IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 4mg