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1 1⁄2cupsVeggies (onion, zucchini, frozen corn/peas/carrots mix)
1⁄2cupsKimchi, large chunks
1⁄4cupsKimchi Juice (at the bottom of the kimchi container)
1 1⁄2tbspTamari or Soy Sauce
1tbspButter, grass fed
1Egg, fried, for garnish
Toasted Sesame Seeds, for garnish
Seaweed Flakes, for garnish
Scallions, sliced for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 7g||9%|
|Saturated Fat: 3g|
|Trans Fat: 0g|
|Total Carbohydrate: 44g||16%|
|Dietary Fiber: 1g||4%|
- 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.
- 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.
- Serve kimchi fried rice in a bowl or plate. Add fried egg on top. Garnish with sesame seeds, seaweed flakes, or scallions!