Gluten-Free Kimchi Fried Rice

Ingredients

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• 3 cups cooked and chilled rice (day-old is best)
• 1 cup chopped gluten-free kimchi
• 1 cup protein of choice (cubed chicken, shrimp, firm tofu, or chickpeas)
• 2 cups mixed fresh vegetables, chopped (e.g., carrots, peas, bell peppers, spinach)
• 2 tbsp gluten-free tamari or gluten-free tamari alternative Shop
• 1 tbsp rice vinegar Shop
• 1 tsp sesame oil Shop
• 1 tbsp neutral cooking oil (like avocado or canola)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 large eggs, lightly beaten (optional)

Instructions

1. 1 Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, being careful not to burn them. If using eggs, push the garlic and ginger to one side of the pan and pour in the beaten eggs, scrambling them until just cooked, then break them up and mix with the aromatics.
2. 2 Add your chosen protein to the skillet and cook until it's nearly done, about 3-5 minutes for shrimp or chicken, or until tofu is golden brown. If using chickpeas, add them in the next step. Stir everything together to combine.
3. 3 Add the chopped fresh vegetables to the skillet and stir-fry for about 3-4 minutes until they are tender-crisp. Next, add the cooked and chilled rice and the chopped gluten-free kimchi. Break up any clumps of rice and stir well to distribute the ingredients evenly.
4. 4 Pour the gluten-free tamari and rice vinegar over the rice mixture. Drizzle with sesame oil and toss everything together vigorously for about 5-7 minutes, allowing the rice to toast slightly and the flavors to meld. The rice should become slightly crispy and heated through.
5. 5 Taste and adjust seasoning if needed. Serve the gluten-free kimchi fried rice immediately, garnished with extra kimchi or green onions if desired. The total cooking time should be around 20 minutes.

Nutrition (per serving)

Tips & Notes

• Use well-fermented, sour kimchi and add a spoonful of its juice to the rice. Choose a kimchi labeled gluten-free, since some include sauces that contain gluten.
• Fry the chopped kimchi for a minute or two before the rice goes in, so it caramelizes slightly and loses its raw edge.
• Instead of scrambling the eggs into the rice, you can top each bowl with a fried egg; the runny yolk mixes into the kimchi rice.

Common questions