Sesame Soy Kimchi Fried Rice
with Cabbage, Edamame & Spicy Mayo
- Soy
- Eggs
- Wheat
- Sesame
Charred cabbage, pop-in-your-mouth edamame, and tangy kimchi mingle with crispy rice, sesame-soy sauce, and a spicy mayo drizzle in this Korean-fusion delight. Each bite delivers sweet-salty-spicy flavors and textural fireworks that’ll make you forget takeout exists. Pure umami bliss in every forkful!
Ingredients
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Kimchi
4 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to low simmer; cook until tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
-
In a small bowl, combine sweet soy glaze, sesame oil, garlic powder, vinegar, and ½ tsp sugar (1 tsp for 4 servings).
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coleslaw mix; season with salt and pepper. Cook, stirring, until lightly charred, 3-4 minutes. Add ginger and scallion whites; cook, stirring, until fragrant, 30-60 seconds. TIP: If pan seems dry, add another drizzle of oil.
-
Stir in edamame and sauce. Cook, stirring, until sauce has thickened and veggies are coated, 15-30 seconds. Turn off heat; transfer veggies to a large bowl. Wipe out pan.
-
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice to pan and press into an even layer. Cook, undisturbed, until slightly crispy on bottom, 2-3 minutes.
-
Add veggie mixture and stir to combine; season with salt and pepper. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat.
-
Divide fried rice between bowls. Top with kimchi and drizzle with spicy mayo; garnish with scallion greens and sesame seeds. Serve.
