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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love kimchee and I made this from what I had on hand. I used brown rice, but any rice will do. Instead of the Korean stir fry sauce you can use oyster sauce, fish sauce, or teriyaki sauce, but likely not soy sauce. I made this as a side dish for salmon. It was easy to cook this on the stove while the salmon was in the oven. Ingredients:
2 tablespoons corn oil |
1 teaspoon sesame oil |
1 teaspoon chopped garlic |
3/4 cup kim chee, cut small |
3 cups cooked rice |
6 1/2 ounces canned mushrooms |
3/4 cup frozen peas |
1 tablespoon korean stir-fry sauce |
Directions:
1. Heat oil in a skillet.
2. Add garlic and kimchee. Stir fry until kimchee is translucent.
3. Add remaining ingredients and stir fry until well heated through.
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