Chopped kimchi goes into the rice for a little crunch and a lot of flavor, and kimchi juice finishes the dish for a jolt of tangy-spicy goodness. It’s a quick meatless main dish that only needs a side of broccoli or a simple side salad to round out the meal. You can also add sautéed shrimp, ham, or chicken if you’d like a heartier entrée. Or, if you’re strictly vegetarian, be sure to choose kimchi without shrimp or fish added. For extra heat, serve with Sriracha.
How to Make It
Heat toasted sesame oil in a large nonstick skillet over medium-high. Add lightly beaten large eggs; cook 30 seconds or until scrambled, stirring constantly. Remove from pan. Heat toasted sesame oil in pan. Add chopped green onions and minced garlic cloves; sauté 1 minute.
Add chopped kimchi and precooked brown rice; sauté 4 minutes. Gradually add fresh spinach, stirring until spinach wilts. Stir in thawed frozen green peas, kimchi juice, reduced-sodium soy sauce, and eggs
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