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+ servings

EZ No Chop Kimchi Fried Rice

Joanne Molinaro
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Servings 2 people

Ingredients
  

  • 1 cup kimchi
  • 1 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp extra virgin olive oil
  • 1 cup frozen vegetables
  • 1/3 cup JUSTEgg (or any liquid egg replacer)
  • 2 cups cooked rice
  • 2 scallion (green party only)
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

Instructions
 

  • Using kitchen shears, cut up your kimchi (if you want).
  • Make the sauce by mixing together gochujang and soy sauce.
  • Add 1 tbsp of sesame oil and 1/2 tbsp of extra virgin olive oil to a non-stick pan over medium high heat. When the oil begins to shimmer, add the kimchi. Cook for about 2 minutes, until kimchi starts to change color (gets lighter).
  • Add frozen vegetables. Cook for about 1 minute. Then, create a well in the center of your cooked veggies and add the liquid egg replacer.
  • Allow the egg to cook a little, and then begin to scramble them within the well.
  • Incorporate the scrambled egg into the rest of your vegetables and cook for about 2 minutes (until the egg is cooked). Create another well in the center of your vegetables and add 1/2 tbsp of extra virgin olive oil. Add 2 cups of cooked rice.
  • Cook the rice in the well for about 1 minute. Then begin mixing together with the vegetables. Cook for about 1 additional minute. Then add sauce.
  • Add scallion greens, sesame seeds, and sesame oil. Mix together before eating.
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