Kimchi Fried Rice: Fire Up Your Taste Buds

kimchi fried rice
kimchi fried rice

Did you know that kimchi is considered the most important traditional fermented food in Korea? Kimchi is packed with probiotics thanks to its fermentation process!

But unlike yogurt, the fermentation in kimchi occurs spontaneously thanks to the microorganisms found on the cabbage and other vegetables. Even better, this spontaneous fermentation gives kimchi an extra boost of health benefits.

Recent studies have shown that kimchi may lower cholesterol, increase fat burn, and have brain-boosting capabilities. It also has anti-cancer benefits, protects the immune system, and promotes skin health.

If you’re craving a dish that improves your health while firing up your taste buds, give Chef Ryan’s recipe for Kimchi Fried Rice with Cashew Sriracha Sauce a try!

Print

Kimchi Fried Rice with Cashew Sriracha Sauce

kimchi fried rice
  • Author: Gregg Rozeboom
  • Yield: 2 1x
  • Diet: Vegan
Scale

Ingredients

1 cup brown rice

1 carrot

1 onion

2 baby bok choy (or half of a large bok choy)

1 red bell pepper

1 portobello cap

2 garlic cloves

1 oz ginger

4 oz kimchi

1 T tamari

4 green onion stems

Cashew Sriracha Sauce

2 oz (1/4 c) cashews

1 T sriracha

1 T lemon juice

1 tsp black pepper

Instructions

  1. Soak cashews in hot water for 15 minutes.
  2. Heat 1.5 cups of water in a small saucepan with a pinch of salt. Bring to a boil and add rice. Reduce heat to low and cover rice. Cook for 25 minutes or until tender.
  3. Thinly slice carrot, onion, and green onion. Chop bok choy, kimchi, and mushrooms. Mince garlic and ginger.
  4. Heat skillet over medium-high heat. Add mushrooms, onions, and carrots. Cook 5-7 minutes until starting to brown. Add in garlic, ginger, and bok choy. Add in tamari. Cook until crispy, then transfer vegetables to a plate.
  5. Return the skillet to medium-high heat. Add pre-cooked rice to the pan and cook until it begins to crisp and brown. Add chopped kimchi and vegetables to the skillet and combine.
  6. Make the cashew sriracha sauce. Drain soaking water from cashews, add to blender with sriracha, lemon juice, black pepper, and a splash of tamari. Blend on high until completely smooth. Add in a splash of water if needed.
  7. Add fried rice to a bowl and drizzle with sauce. Top with green onions, cilantro, or sesame seeds if desired.

Nutrition

  • Serving Size: 1
  • Calories: 390
  • Sugar: 13g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 8g
  • Protein: 13g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can\'t wait to see what you\'ve made!

Share on facebook
Share on twitter
Share on pinterest

Related Posts

Harvest For Hope By Jane Goodall

Harvest For Hope By Jane Goodall

Harvest For Hope By Jane Goodall When I was a boy, I learned early math skills from Count Von Count, neighborly kindness from Mr. Rogers