- Difficulty: Simple
- Makes: 4 servings
- Nutritional Facts Per Serving: 240 calories, 6g total fat, 1g saturated fat, 0mg cholesterol, 380mg sodium, 41g carbohydrates, 5g fiber, 6g protein, 2g sugar
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kimchi, a zesty fermented Korean staple, is packed with probiotics similar to those found in yogurt. A small amount adds bold flavor while keeping this dish vibrant and low in fat.
Ingredients
- 1/2 cup chopped kimchi (with liquid, not strained)
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 1/2 pound shiitake mushrooms, stems removed, caps cut into quarters
- Kosher salt
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1/4 cup reduced-sodium chicken broth
- 3 cups cooked brown rice, cold (can substitute with 3 cups frozen brown rice)
- 4 scallions, finely sliced
Instructions
In a small bowl or measuring cup, stir together the kimchi, soy sauce, sesame oil, and sugar until the sugar dissolves. Set aside.
Warm vegetable oil in a medium nonstick skillet over medium-high heat until it glistens. Add mushrooms with 1/8 teaspoon salt and cook, stirring often, until they begin to release moisture (about 2 minutes). Reduce heat to medium-low and continue cooking, stirring, until mushrooms are lightly browned and softened (about 5 minutes). Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
Pour in the chicken broth, scraping up any browned bits from the pan, and let it simmer and reduce for about 1 minute. Stir in the brown rice, lower heat to the lowest setting, cover, and cook until the liquid is absorbed and the rice is warmed through (about 3 minutes).
Stir in the reserved kimchi mixture and heat together for about 2 minutes.
Transfer to a serving plate, sprinkle with scallions, and serve immediately while hot.
