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Lentils.org

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Lentil Kimchi Fried Rice

Prep Time: 20 Minutes

Total Time: 35 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 cup (250 mL) yellow onion, small dice
  • 1 Tbsp (15 mL) minced garlic
  • 1 Tbsp (15 mL) minced ginger
  • 2 cups (500 mL) Napa cabbage kimchi, chopped
  • 3 cups (750 L) cooked whole red (brown) lentils
  • 6 cups (1.5 L) cooked jasmine rice, chilled
  • 3 Tbsp (45 mL) low-sodium soy sauce
  • 2 Tbsp (30 mL) kimchi juice
  • 1 Tbsp (15 mL) toasted sesame oil
  • 1 Tbsp (15 mL) gochujang (optional)
  • 1 cup (250 mL) shredded carrots
  • 1 cup (250 mL) frozen peas, thawed
  • ½ cup (125 mL) green onions, thinly sliced
  • 10 fried eggs (optional)

Directions

  1. Heat oil in a large wok or wide sauté pan over medium-high heat. Add onion and cook for 2–3 minutes until lightly translucent.
  2. Add garlic and ginger, cooking for 30 seconds until aromatic. Stir in kimchi and cook 2–3 minutes to slightly caramelize and reduce excess moisture.
  3. Add lentils and cook 1–2 minutes to warm through. Add rice, breaking up clumps. Toss to combine.
  4. Season with soy sauce, kimchi juice, sesame oil, and gochujang. Fold in carrots and peas; cook 2–3 minutes until heated through.
  5. Finish with green onions. Optionally, top each portion with a fried egg.

Nutritional Information

  • Serving Size: 1 serving (250 g)
  • Per serving:
  • Calories 270
  • Total Fat 5 g
  • Saturated Fat 0.5 g
  • Cholesterol 0 mg
  • Carbohydrates 47 g
  • Dietary Fibre 5 g
  • Sugar 3 g
  • Protein 9 g
  • Sodium 310 mg
  • Potassium 300 mg
  • Folate 120 mcg

Tags

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