Chopped kimchi goes into the rice for a little crunch and a lot of flavor, and kimchi juice finishes the dish for a jolt of tangy-spicy goodness. It's a quick meatless main dish that only needs a side of broccoli or a simple side salad to round out the meal. You can also add sautéed shrimp, ham, or chicken if you'd like a heartier entrée. Or, if you're strictly vegetarian, be sure to choose kimchi without shrimp or fish added. For extra heat, serve with Sriracha.
1 1/2 teaspoons toasted sesame oil
2 lightly beaten large eggs
1 1/2 tablespoons toasted sesame oil
1 cup chopped green onions
4 minced garlic cloves
3/4 cup chopped kimchi
2 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's)
8 ounces fresh spinach
1/2 cup thawed frozen green peas
1/4 cup kimchi juice
2 tablespoons reduced-sodium soy sauce
Added sugars 0g
Calcium 11% DV
Potassium 16% DV
How to Make It
Heat toasted sesame oil in a large nonstick skillet over medium-high. Add lightly beaten large eggs; cook 30 seconds or until scrambled, stirring constantly. Remove from pan. Heat toasted sesame oil in pan. Add chopped green onions and minced garlic cloves; sauté 1 minute.
Add chopped kimchi and precooked brown rice; sauté 4 minutes. Gradually add fresh spinach, stirring until spinach wilts. Stir in thawed frozen green peas, kimchi juice, reduced-sodium soy sauce, and eggs.
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