Kimchi Fried Rice
with Charred Green Beans & Blood Orange-Chili Jam
Kimchi is a popular Korean condiment made from salted cabbage or radish and seasoned with Korean red chile flakes, ginger, garlic, scallions, fish sauce, and shrimp paste, then fermented. Plant-based kimchi, made without shrimp or fish, adds bold flavor to this fried rice. Crisp-tender, charred green beans and blood oranges mixed with chili garlic sauce pack even more flavor into this satisfying dinner.
Nutrition (per serving)
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INGREDIENTS
- 1 blood orange, peeled and diced
- 1/4 cup sweet chili sauce
- 6 oz green beans, trimmed and cut into 1-inch pieces
- 1 carrot, peeled and diced
- 2 scallions, trimmed and cut into 1-inch pieces
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and grated
- 8.8 oz precooked brown rice
- 4 oz vegan kimchi, roughly chopped
- 0.25 oz cilantro, leaves and tender stems minced
Nutrition (per serving)
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INSTRUCTIONS
Stir together blood orange, sweet chili sauce, and a pinch of salt in small bowl. Set aside.
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add green beans, carrot, and scallions and cook until crisp-tender and charred in places, 8 to 10 minutes. Add garlic, ginger, and a pinch of salt and pepper and cook until fragrant, about 1 minute. Transfer vegetables to plate and wipe skillet clean. (4-serving meal: use ¼ cup vegetable oil) (TIP: Crisp-tender means vegetables will still have some crunch.)
Heat 1 tbsp vegetable oil in same skillet over medium heat. Add rice and a pinch of salt and pepper. Flatten rice on bottom of skillet and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add charred vegetables and kimchi to fried rice and stir. Cook until warmed through, about 1 minute. (4-serving meal: use 2 tbsp vegetable oil)
Divide kimchi fried rice with charred green beans between serving bowls and top with blood orange-chili jam. Sprinkle with cilantro. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
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