St. Justin Orthodox Church

Kimchi Fried Rice

A quick, savory skillet of jasmine rice, tangy kimchi, and vegetables in a sesame-soy sauce.

Serves 4 Prep 15 min Cook 25 min Total 40 min
Fasting Recipes Entrees Wine and Oil

Ingredients

For the fried rice

  • 1 1/2 cups jasmine rice
  • 1/2 cup to 1 cup kimchi, coarsely chopped, plus 2 tbsp juices reserved
  • 3 tbsp reduced sodium soy sauce
  • 1 tbsp gochujang (Korean red pepper paste), definitely optional
  • 1 tbsp sesame oil
  • 2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 tsp freshly grated ginger
  • 1 (3.5-ounce) package mushrooms, sliced
  • 1 cup matchstick carrots
  • 1/2 bunch kale, stems removed and leaves chopped
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds, optional

A quick skillet of rice, kimchi, and whatever vegetables are on hand, savory and a little fiery. A warming way to turn a pot of jasmine rice into a fasting supper.

Method

  1. In a large saucepan of 3 cups water, cook the rice according to the package instructions; set aside.
  2. In a small bowl, whisk together the kimchi juice, soy sauce, gochujang (if using), and sesame oil.
  3. Heat the neutral oil in a large cast iron skillet over medium-high heat. Add the garlic, onion, and ginger, and cook, stirring frequently, until the onions have become translucent, about 2 to 3 minutes.
  4. Stir in the kimchi, mushrooms, and carrots. Cook, stirring constantly, until the mushrooms are tender, about 3 to 4 minutes.
  5. Stir in the rice, kale, and kimchi juice mixture until the kale has wilted, about 2 to 3 minutes.
  6. Serve immediately with nori strips, green onions, and sesame seeds, if desired.
To keep it strict (oil-free)

Stir-fry the aromatics and vegetables in a splash of water or broth, and skip both the neutral and sesame oils, to keep a strict fast.