Spicy Sweet Potato: Kimchi Fried Rice

Monday, October 14, 2013

Kimchi Fried Rice

After recently discovering my love for kimchi and using it in all sorts of recipes like the Kimchi Noodle Pancake , I realized that a variation of the kimchi sauce would be the perfect way to jazz up leftover rice. This recipe is ridiculously easy to make yet bursting with flavor and spice. To make this fried rice variation, there’s no need to stand over the stove, simply toss the rice with the sauce, Brussels sprouts, and a touch of egg, then spread out on a baking sheet and place in the oven. Once “oven fried” the kimchi rice is perfectly crisp around the edges and ready to enjoy! For more fried rice recipes, check out Kale Fried Rice and Unfried Fried Rice.

Kimchi Fried Rice
Gluten Free
Serves One
Click Here for Printable Recipe

Ingredients:
Rice--
3/4 cup cooked brown rice
1 tablespoon liquid egg substitute (like the kind by Egg Beaters)
4 ounces Brussels sprouts, roots trimmed and thinly sliced (heaping 1 cup of sprouts once sliced)
Salt & Pepper
Sauce--
1 garlic clove, minced
1 teaspoon fresh ginger root, peeled and grated
2 tablespoons Sambal Oelek Chili Paste (you can find this in the international section of major supermarkets)
1 tablespoon Fish Sauce (this is also in the international section)
1 tablespoon gluten free soy sauce
1 tablespoon rice wine vinegar

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. To make the sauce, stir together all sauce ingredients in a small dish until combined. Set aside.

3. Add cooked rice to a small mixing bowl. Stir in egg until combined.

4. Add Brussels sprouts, and sauce to rice. Season with salt and pepper, then stir to combine all ingredients.

5. Scoop rice/sprouts mixture onto prepared baking sheet and spread into an even layer. Spray top of rice with olive oil spray, then transfer to oven.