Fried Rice with Kimchi

healthy-kimchi-fried-rice-5

Servings: 2

Calories per Serving: 0

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

1 jar of kimchi (about 15 ounces)

2 tsp garlic-infused olive oil

4 scallions, sliced

8 ounces organic firm tofu, pressed

4 garlic cloves, minced

1 tbsp ginger, fresh grated

2 bunches bok choy (baby, if possible), thinly sliced

4 ounces mushrooms, thinly sliced

1 carrot, thinly sliced

1 tbsp coconut aminos

2 cups cooked rice

2 tsp rice wine vinegar

Instructions

  1. Drain the kimchi in a strainer. But reserve the liquid to be used later. Chop the kimchi into smaller pieces. Set aside.
  2. In a large skillet over medium-high heat, heat the olive oil. Add the scallions and cook for 2-3 minutes, stirring often. Crumble the tofu into the skillet. Cook for another 203 minutes, then stir in the garlic and ginger.
  3. Add the bok choy, mushrooms, and carrots into the skillet. Cook for an additional 2-3 minutes, until bok choy is tender. Add in the kimchi and coconut aminos and cook for 1-2 minutes until heated through.
  4. Add in the cooked rice, 1 tbsp of the reserved kimchi liquid, and vinegar. Cook for 3-4 minutes until heated through, stirring often. Add in salt or more seasoning to taste.
  5. Divide into bowls and serve immediately.

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