This vegetarian Kale and Kimchi “Fried” Rice has just 3 simple steps and will be ready in less than 5 minutes!
For a simple meal made with Minute® Jasmine Rice and Red Quinoa, learn how to make this 5 minute Kale and Kimchi Bowl.
Heat rice according to package directions.
In a medium microwave safe bowl combine kale and soy sauce. Cover and microwave 1 minute.
Add rice and egg and mix well to combine. Cover and microwave 30 seconds. Stir and serve.
Drizzle with sesame oil. Add cooked shrimp.
If you’re new to cooking with kale, you may be wondering about the most efficient way to chop up this ingredient.
The first thing you need to do is cut the stem off from the kale leaves. You will then need to roll up your leaves and cut into thin slices. Rotate to the sliced kale and chop through it again.
Now that we know how to chop kale, you can have a go at this Mediterranean Rice Salad With Quinoa.
Kimchi is a traditional spicy Korean side dish made from fermented vegetables. In Korea, kimchi comes with almost any meal, so be warned: it’s very easy to get hooked on!
For another fried rice recipe that uses kimchi, check out this Kimchi Fried Rice. Alternatively, for a Korean-Japanese fusion dish, learn how to make this Kimchi Vegetable Sushi. For another Korean delicacy, you can also make this Quick Bibimbap recipe.
Soy sauce has a unique umami flavor which goes particularly well in Asian-inspired dishes like this Veggie Fried Rice recipe. You can also use soy sauce as part of a glaze for your meats like in this Soy Glazed Salmon With Pineapple Rice or this Jasmine Rice With Ginger Soy Chicken.
The great thing about beaten eggs is that you can use them in a wide variety of different ways you can use them in your cooking. For example you can scramble them like in this Mexican Breakfast Scramble. You can also use beaten eggs to make breaded chicken, you can try it out in this BBQ Fried Chicken Rice or this Buffalo and Blue Cheese Chicken.
If you enjoyed this recipe, you’ll also love this boxed Mexican rice dish as well!