A bowl of fried rice with mixed vegetables, garnished with chopped green onions.

Kimchee Fried Rice

Serves 44 servings (per 1/2 gallon bottle)

Ingredients

3 cups Cooked White Rice (medium or long grain)
3 tablespoons Vegetable Oil
1/2 cup Frozen Mixed Vegetables (carrots, corn and peas)
1/4 cup White Onion, diced
1 Egg, lightly beaten
3 tablespoons Kikkoman Preservative-Free Poke Sauce
1 cup Kimchee, drained, roughly chopped
1 tablespoon Kimchee Juice, or to taste

 

Garnish:
Green Onions, sliced

 

Option: Add meat and additional vegetables if desired.

Directions

  1. Heat 1 tablespoon oil in large non-stick skillet over high; add egg and cook, stirring until scrambled and set. Remove from skillet and set aside.
  2. In the same skillet, add remaining 2 tablespoons of oil. Add onions and sauté for 1 minute. Add frozen mixed vegetables and cook for an additional 2 minutes.
  3. Add chopped kimchee, stirring frequently, until kimchee is softened, about 4 minutes.
  4. Add rice and stir well to break up any rice clumps and combine all ingredients.
  5. Mix Kikkoman Poke Sauce and kimchee juice, then add to skillet. Cook an additional 3 minutes, stirring constantly until sauce is incorporated into the fried rice.
  6. Transfer Kimchee Fried Rice to a serving dish, garnish with green onions and serve immediately.

TAGGED IN:

Vegetarian (94)Entrees (268)Stir-Fry (23)Asian Made Easy (26)
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Products in Recipe

A large plastic bottle of Kikkoman Poke Sauce with a red cap and a label stating "No Preservatives Added" and "Simply Pour & Mix.

Poke Sauce

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