Kimchi Brown Fried Rice
INGREDIENTS
- 1 cup (185g) uncooked long grain brown rice
- 3 tablespoons (40g) toasted sesame oil, divided
- 2 large (4-5g each) garlic cloves, crushed
- 8 ounces (226g) enoki mushrooms, ends trimmed (See Pro Tip for substitution)
- 2 teaspoons (12g) gochujang paste
- 1 - 1 ½ cups (150-225g) cabbage kimchi
- 2 tablespoons (30ml) kimchi juice
- 3 green onions (45g), thinly sliced
- 2-3 tablespoons (5-7g) crumbled dried seaweed (gim or nori)
Special Equipment
- KitchenAid® Grain and Rice Cooker
- 5 quart sauté pan
Cook Time : 95 minutes
Makes : 4 servings
Makes : 4 servings
Nutrients per Serving
- Calories ..................................... 300
- Total Fat ..................................... 12 g
- Protien ........................................ 6 g
- Carbohydrate ...............................43 g
- Sugars ......................................... 2 g
- Dietary Fiber ............................... 4 g
- Cholesterol .................................. 0 mg
- Sodium........................................ 390 mg
Method of Preparation
- Using the KitchenAid® Grain and Rice Cooker, select the Long Grain Brown Rice menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow rice to cook. When rice is cooked, remove the bowl from the cooker and let it cool uncovered for 10 minutes, fluffing occasionally to release the heat and steam.
- While rice is cooling, heat a 5 quart sauté pan on medium high heat. Add 1 Tablespoon (14g) of sesame oil, then add the mushrooms and toss to fully coat in the oil. Saute for 5 minutes, stirring occasionally.
- Thinly slice garlic and then mash with a fork until crushed. Add the garlic and gochujang to the mushrooms, stir, and continue to sauté the mixture for another minute. Use a wooden spatula to scrape the pan and move the mushroom mixture to the side.
- Swirl the remaining sesame oil in the pan, then add the cooked rice to the oil. Use the spatula to turn the rice in the oil to coat, then pull the mushroom mixture on top of the rice and spread the rice flat into the full bottom of the pan. Allow the rice to fry for a minute, undisturbed, then fry for another 2-3 minutes, stirring occasionally and scraping the pan as you fry.
- Add in the chopped kimchi and kimchi juice over the rice, stir to fully incorporate, then press rice into a flat layer in the pan. Fry, undisturbed, for another minute. Turn off heat, top with chopped green onions and crumbled seaweed, stir, then serve.
PRO TIP
Use cremini mushrooms as a substitute for enoki mushrooms.
KitchenAid® Grain and Rice Cooker
The KitchenAid® Grain and Rice Cooker features innovation that takes care of the measuring and monitoring for you, with 21 presets for grains, rice and beans. With an integrated scale and water tank that work together, the cooker automatically senses the amount of grains, rice or beans you've added and then it dispenses the right amount of water to match the ideal water-to-grain ratio for what you are cooking.
SHOP GRAIN AND RICE COOKER
