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Weeknight Kimchi Fried Rice

  • Author: Ruthy Kirwan

Description

In this particular recipe, I used roasted broccoli I had made earlier in the week as part of my power hour meal prep sesh.

if using fresh broccoli: about 1 1/2 cups fresh florets, chopped fine.

I didn’t know how I would use it that when I was prepping, but chopped broccoli florets were on sale at Fresh Direct this week, so I bought two packages and roasted them up on Sunday.

I love the way roasted broccoli takes on almost a popcorn-y flavor, and it’s so good to have on hand as an addition to meals, or just as a side dish.


Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 small onion (diced (about 1 cup diced))
  • 2 carrots (peeled and diced)
  • 1 package VeeTee Heat and Eat Long Grain Rice (10 ounces)
  • 1/2 cup chopped prepared kimchi
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger powder
  • 1/3 cup green peas
  • 1 cup roasted broccoli (see note if using fresh)

Instructions

  1. Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
  2. Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
  3. Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown.
  4. Add the kimchi,, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through.
  5. Remove from heat and serve,