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Kimchi Fried Rice
Recipes
Kimchi Fried Rice
4 servings
45 minutes total

Ingredients

  • 2 (8.8 oz) pouches cooked basmati rice
  • 4 green onions
  • 6 cloves garlic
  • ½ bunch fresh cilantro
  • 3 limes, for juice/wedges
  • 1 (14 oz) container mild kimchi
  • 3 Happy Egg Co. Free Range Large Eggs
  • 4 oz smoked sausage
  • 3 tablespoons grapeseed oil
  • 1 tablespoon ginger stir-in paste
  • 2 tablespoons Soy Vay Veri Veri Teriyaki Marinade & Sauce
  • 2 teaspoons Ty Ling Pure Sesame Oil

Steps

    1. Heat rice following package instructions, then spread in thin layer on baking sheet and chill until ready to use.
    2. Slice green onions and garlic thinly; chop cilantro (½ cup). Juice 2 limes (2 tablespoons), then cut remaining 1 lime into wedges. Drain kimchi, then chop coarsely. Beat eggs; slice sausage into ¼-inch-thick rounds.
    3. Preheat large, nonstick sauté pan on medium-high. Place grapeseed oil and sausages in pan. Cook 2–3 minutes, stirring often, until sausages are browned and 165°F. Stir in kimchi, garlic, and ginger paste. Cook 4–6 minutes, stirring often, until kimchi liquid releases and evaporates.
    4. Add rice and stir to coat. Continue cooking 3–4 minutes, stirring occasionally, until rice is browned and crisped. Add teriyaki sauce and stir well to coat. Push rice to edges of pan, leaving an empty space in center. Pour eggs into center of pan and cook 1–2 minutes, stirring continuously, until scrambled and 160°F.
    5. Add green onions, sesame oil, lime juice, and cilantro to pan; stir to combine. Serve with lime wedges.

Amount per ¼ recipe serving: Calories 490, Total Fat 24g, Sat Fat 6g, Trans Fat 0g, Chol 155mg, Sodium 1690mg, Total Carb 52g, Fiber 5g, Total Sugar 10g, (Incl. 5g Added Sugars), Protein 13g, Vitamin D 6%, Calc 8%, Iron 15%, Potassium 10%