Ingredients

  • 2
    cups
  • 1 12
    cups
    Veggies (onion, zucchini, frozen corn/peas/carrots mix)
  • 12
    cups
    Kimchi, large chunks
  • 14
    cups
    Kimchi Juice (at the bottom of the kimchi container)
  • 1 12
    tbsp
    Tamari or Soy Sauce
  • 1
    tbsp
    Butter, grass fed
  • 1
    tsp
    Sesame Oil
  • 12
    tsp
    Garlic, minced
  • 1
    Egg, fried, for garnish
  • Toasted Sesame Seeds, for garnish
  • Seaweed Flakes, for garnish
  • Scallions, sliced for garnish

Nutrition Facts

Serving Size: 167g
Serves: 4
Amount Per Serving
Calories: 280
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 100mg 33%
Sodium: 620mg 27%
Total Carbohydrate: 44g 16%
Dietary Fiber: 1g 4%
Sugars: 2g 4%
Protein: 9g 18%

Instructions

  1. Add 1 cup of Lundberg Family Farms Organic Brown Jasmine Rice and 1 1/2 cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 15 minutes, let stand for 10 minutes.
  2. On medium heat, melt butter in a wok or large pan and stir in garlic for 10 seconds. Add in kimchi and veggies, stir for 3-4 minutes. Add the rice and kimchi juice until rice is covered. Add sesame oil and tamari until mixed well. Remove from heat. Fry your eggs in a separate pan sunny side up or to your preference.
  3. Serve kimchi fried rice in a bowl or plate. Add fried egg on top. Garnish with sesame seeds, seaweed flakes, or scallions!
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