Kimchi Style Fried Rice
![Kimchi Style Fried Rice](https://i0.wp.com/fedbyfergie.com/wp-content/uploads/2019/02/img_3280.jpg?fit=4032%2C3024&ssl=1)
I am obsessed with fermented foods. Especially sauerkraut and kimchi. I can eat ridiculous amounts in one day. I crave the spicy, sour crunch! Well I was really craving kimchi fried rice but I had no kimchi! I decided to try something a little different and guess what? It totally worked. So damn good. A simple and quick dish you can make with fresh cooked rice or leftover rice! You can absolutely use cauliflower rice as well, fresh or frozen.
![](https://i0.wp.com/fedbyfergie.com/wp-content/uploads/2019/02/img_3280.jpg?fit=250%2C188&ssl=1)
Kimchi Style Fried Rice
This fried rice is an explosion of flavors. It’s joy inducing!
Ingredients
- 4 tablespoons avocado or olive oil
- 4 green onions chopped
- 4 garlic cloves minced or grated
- 2 cups cabbage sliced thin
- 2 eggs
- 5 cups cooked rice I used Jasmine
- 2 tablespoons toasted sesame oil
- ΒΌ cup coconut amigos
- 1-2 tablespoons korean chile pepper flakes I used Mother in Laws Gochugaru
- 1 tablespoon Red Boat Fish Sauce
- 2 tablespoons apple cider vinegar
Instructions
- Heat oil in a large skillet and add the green onions, garlic and cabbage. Cook on high for 2 minutes.
- Push the the vegetables to one side. Crack the eggs on the empty side and scramble. Once the eggs are cooked break them up and combine with the vegetables.
- Add the rice, sesame oil, coconut amigos, korean chile pepper flakes, and fish sauce.
- Cook the rice on high for at least 5 minutes.
- Once the rice is done cooking turn heat off and add the apple cider vinegar before serving .