Kimchi Style Fried Rice
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.
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
- ¼ 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 .