Kimchi Fried Rice (V/GF)

To be honest, I’ve never liked fried rice! As a kid, I would always pick around the eggs and usually only end up eating the peas and carrots. To this day, I still think fried rice is too greasy and lacking in every flavor besides salt. With that being said, I have finally found love for fried rice! Kimchi Fried Rice, that is.

This Kimchi Fried Rice beats ordinary fried rice any day. First of all, it’s homemade so it’s not at all greasy like you’d experience with Chinese takeout. It’s also a whole lot healthier and definitely way more flavorful.

The kimchi adds a sour-salty-spicy flavor without being overly salty. It’s all tossed in a Homemade Peanut Sauce which is so deliciously addicting, I could eat by the spoonful!

All together, this fried rice tastes comforting, a tad salty, sour, zesty and fresh! Other than it’s enticing flavors, it’s also very easy and quick to throw together.

So, make this dish and make sure to tag @bunnysbite when you do so I can see your results!! 

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Kimchi Fried Rice (V/GF)

Course Main Course

Cuisine American, Chinese Inspired

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8

Author Bunny

Ingredients

• 1 cup uncooked brown rice , rinsed thoroughly in a fine mesh strainer
• 1 16 oz jar kimchi (juice included)
• 3 tbsp tamari or gluten-free soy sauce , plus more to taste
• 1 tbsp all-natural peanut butter
• 2 tbsp coconut sugar
• 1 large garlic clove , peeled and minced
• 1 tsp fresh ginger , peeled and finely grated
• 1 tsp chili garlic oil
• 1 tsp peanut oil

Instructions

1. Add the brown rice to a medium-large pot with 3 cups of water and a dash of salt. Stir and bring to a boil over medium-high heat. Once it reaches a boil, reduce the heat just enough to keep the water at a simmer. Let rice simmer until rice has absorbed the water and is tender, about 30 minutes.

2. While the rice is cooking, make the sauce my whisking together the tamari, peanut butter, coconut sugar, garlic, ginger, chili oil and peanut oil. Set aside. 
   

3. Next, roughly chopped the kimchi. Don't forget to save the liquid from the jar!
   

4. Once the rice is cooked, add it to a large frying pan along with the sauce, chopped kimchi and kimchi juice. Stir to fully coat the rice and cook over medium high heat just until warm all the way through. 
   

5. Serve warm and enjoy! Store leftovers in an airtight container in the refrigerator for up to a week.
   

Hungry for more? Check out my Orange Cauliflower, Sweet and Sour Tofu Pineapple Boats and my Sweet and Savory Grain Bowl!