Kimchi Fried Rice with Microgreens
Kimchi Fried Rice goes great with lots of microgreens to cut the salt of this probiotic, fermented cabbage.
Ingredients
- 1/4 cup soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster or fish sauce
- 2 tsp ginger freshly grated
- 1 tsp chili oil
- 4 cups cooked rice long grain
- 1 cooked chicken breast sliced
- 1 yellow onion diced
- 1 bunch green onions sliced
- 3 cloves garlic sliced
- 1 tbsp neutral oil
- 2 cups kimchi preferably Tae-Gu brand, extra spicy
- 2 eggs, beaten plus more for fried eggs on top if desired
- 2 carrots cleaned, peeled, and diced
- 2 cups your favorite microgreens ex. broccoli, radish, spicy salad mix, arugula
Instructions
- Combine sauce ingredients in a small bowl and set aside.1/4 cup soy sauce, 1 tbsp hoisin sauce, 1 tbsp oyster or fish sauce, 2 tsp ginger, 1 tsp chili oil
- In a large skillet or wok, heat oil over medium high heat. Add diced onion, carrot, and white parts of green onion to the pan, stirring.1 yellow onion, 1 tbsp neutral oil, 2 carrots
- Add chicken and sliced garlic, and cook for 3-4 minutes, stirring frequently.1 cooked chicken breast, 3 cloves garlic
- Add rice to the pan and stir to coat the rice with oil4 cups cooked rice
- Push the rice and other ingredients to one side of the pan and pour the eggs into the exposed side of the pan. Cook for 2-3 more minutes until egg is cooked. Using a wooden spoon, break up the egg into bite sized bits and stir all the rice with the egg.2 eggs, beaten
- Add kimchi and sauce and cook until the liquid has absorbed.2 cups kimchi
- Remove from heat and stir in microgreens.2 cups your favorite microgreens
- Serve topped with green onions and a fried egg if desired.1 bunch green onions
Notes
If you need a quick weeknight meal that uses delicious kimchi, this fried rice is perfect!