Kimchi Brussels Sprout Fried Rice
As a side or as a full meal, fried rice can be a catchall for leftovers or an easy way to make bland vegetables more exciting. Photo Source
| Yield: 3 servings (or more, if using as a side) | Time: 30 minutes |
Preparation
Cook’s Note: Making your own kimchi is easy, and a great recipe can be found here. Leaving out the fish oil makes it vegan. This fried rice recipe can be made vegan simply by leaving out the egg at the end.
Cut up your tofu first, sprinkle it with chili flakes and add 1 tablespoon soy sauce to it in a bowl. Toss to combine and leave it in the fridge until ready to use.
Chop up the vegetables and cook the rice. Separate the kimchi from its juice.
Heat a large skillet or wok on medium high heat, add 2 tablespoons oil, then the tofu to the pan. Stir often – you want the tofu to crisp and brown but not burn.
Move the tofu to the side of the pan, add the last tablespoon of oil, the brussels sprouts, onions, garlic, and 1 tablespoon soy sauce.
Cook for 15 to 20 minutes, until brussels sprouts can be pierced with a fork. If they're too dry add some of the kimchi juice.
Move the sprouts to the edges of the pan and add the kimchi in the middle, cook for 5 minutes.
Add in the rice, the kimchi juice, last of the soy sauce, chili flakes and sesame seeds.
When all the rice has heated up crack an egg in the center and mix, if using.
Sprinkle the scallion into the rice at the end and serve.
Ingredients
3 tbsp coconut oil
3 cloves garlic, finely minced
1 medium yellow onion, finely diced
1 1/2 cups brussels sprouts, cut in half
1 stalk scallion, cut into small rounds
1 cup kimchi, cut into small pieces + 1/2 cup kimchi juice
1 14 oz package tofu, cut into 1/2 inch cubes
3 cups cooked rice
3 tbsp soy sauce
2 tbsp sesame seeds
2 tbsp chili flakes (or to taste)
salt and pepper (to taste)
1 egg (optional)