Recipes
Pork & Kimchi Fried Rice
- Pork
In this healthy fried rice recipe, zucchini, carrots and kimchi are tossed with Korean gochujang for a delicious one-bowl dinner. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.
Ingredients
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1 teaspoon peanut or neutral oil, such as canola or avocado plus 2 tablespoons, divided
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2 large eggs, beaten
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3 scallions, thinly sliced
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2 teaspoons grated fresh ginger
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2 teaspoons minced garlic
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1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
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1 cup diced zucchini
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1 cup diced carrots
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2 cups cold cooked brown rice
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1 cup chopped kimchi (see Tips)
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3 tablespoons gochujang (see Tips)
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