From Gena Hamshaw’s Power Plates
I used Sunja’s Kimchi, the medium-spicy jar, which I found at Honest Weight Food Co-op. I really love this kimchi. It’s already chopped into small-ish pieces, which is nice for this recipe because otherwise you have to chop it, and in addition to the cabbage there are lots of other vegetables: carrots, sweet red pepper, leek, and scallion, garlic, and ginger, all of which add to the flavor.
To simplify things, because I still do not have a kitchen, I don’t thaw or blanch the edamame — I just add them frozen directly to the wok…it works just fine. Give it a go!
Veg: My favorite combo is bok choy and shiitake mushrooms, but use what you like.
- 3 cups (540 g) leftover cooked brown rice
- 1 16-oz jar kimchi, see notes
- 1 cup frozen edamame
- 3 baby bok choy, chopped, or other vegetables, such as 1 small head broccoli and 1/2 lb. shiitake mushrooms, see notes
- 2 tablespoons neutral vegetable oil
- 1 bunch scallions, white and pale green parts, chopped
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- Tamari or soy sauce as needed, I use about 1 tablespoon
- sesame seeds, scallions, Sriracha, and/or pickled ginger for serving, optional
- Drain the kimchi in a colander or sieve, reserving the liquid. If necessary chop the kimchi — with the … brand, there’s no need to chop it.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions and cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the bok choy (or broccoli if using), season with a pinch of salt, and cook, stirring occasionally, for 2 to 3 minutes, until the bok choy (or broccoli) is bright green and tender. If using shiitake mushrooms, add them now with another pinch of salt, and cook for another 2 minutes or until they are tender. Add the kimchi and cook for another minute, or until heated through.
- Stir in the rice, edamame, kimchi brine, toasted sesame oil, and rice vinegar. Cook, stirring frequently, for about 2 to 3 minutes until heated through. Taste and adjust the seasonings if desired. I add a tablespoon of Tamari or soy sauce, but you may not need it or as much of it depending on the acidity and saltiness of the kimchi. Serve right away with any desired toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Keywords: kimchi, fried, rice, vegan, easy