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Kimchi Fried Rice
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Kimchi Bokkeumbap means kimchi fried rice. It is a popular Korean dish due to its simplicity and inexpensive ingredients, which traditionally include leftover rice and kimchi. There are many different ingredients that may be added or substituted in this recipe. Don’t forget the garnish — it is our favorite part of this tasty dish.  
makes 4 servings


1-2 tablespoons sunflower oil
1 generous cup kimchi, chopped
3 cups cooked rice (day old is best)
1/4 cup kimchi juice
1/4 cup water
1 8-ounce package baked tofu, cubed (we like Bountiful Bean Tasty Tofu)
1 cup vegetables, chopped (optional)
2 teaspoons sesame oil
Tamari to taste
4 eggs


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1. Heat large skillet or wok over medium-high heat and add oil. Add kimchi and stir fry for about 1 minute.
2. Add rice, kimchi juice, water, tofu and optional vegetables. Stir fry for about 5-10 minutes more.
3. Remove from heat and toss with sesame oil and tamari.
4. Fry one egg per bowl of kimchi fried rice and serve over the top.
5. Garnish with sliced scallions, sesame seeds (we like Garlic Gomasio from Eden Organic), crumbled seaweed and chili paste/sauce.

Per serving: 346 calories, 14g fat, 3g sat fat, 41g carbohydrates, 15g protein, 343mg sodium, 4g fiber, 137mg calcium


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