Name: Kimchi fried rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1 large egg; 1/4 cup white rice; 3.5 oz kimchi, chopped, with liquid reserved; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp canola oil; 1 1/2 tsp gochujang; 2 tsp low sodium soy sauce; 1 green onion, sliced; 1/3 cup water

Instructions

Prep 20 min · Cook 5 min

Rinse the rice. Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest for 5 minutes before fluffing.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it up into small crumbles, for 6 to 8 minutes until browned and cooked through. Transfer turkey to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet and heat the remaining oil over medium heat. Add the yellow onion and cook for 4 minutes until softened. Stir in the garlic and chopped kimchi and cook for 2 minutes more.
Add the cooked rice, cooked turkey, kimchi liquid, gochujang, and soy sauce to the skillet. Increase heat to medium-high and cook, stirring and pressing the rice down into the pan, for 4 minutes until the rice is well coated and slightly crispy.
Push the rice to one side of the pan. Crack the egg into the cleared space and cook for 3 minutes until the white is set but the yolk is still soft. Serve topped with sliced green onions. Done when whites set and yolk still soft.

Nutrition

Ingredients

Instructions

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