Kimchi fried rice with peas, nori, and eggs
Gluten-Free, Dairy-Free, Vegetarian
25 – 40 Minutes
We designed this easy, fiery fried rice to keep it vegetarian without sacrificing on flavor.
In your bag
- ¾ cup jasmine rice
- 1 yellow onion
- 2 or 3 heads baby bok choy (about ¾ pound total)
- 3 ounces vegan kimchi (about ½ cup)
- 1 tablespoon sesame seeds
- ¼ pound shredded carrots
- ½ cup peas
- 1 tablespoon sambal oelek (optional)
- Fried rice seasoning blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
- 2 pasture-raised organic eggs
- Nori strips
Rinsing rice removes starches on the surface of the grains that can cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.
Calories: 690, Protein: 20g (40% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 2.5g (13% DV), Cholesterol: 155mg (52% DV), Sodium: 990mg (41% DV), Carbohydrates: 94g (31% DV), Total Sugars: 10g, Added Sugars: (Kimchi contains trace amounts of organic sugar for fermentation): 0g (0% DV).
Contains: Eggs, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.