Sesame Soy Kimchi Fried Rice

🥘 Ingredients

• black pepper
  ¼ tsp
• coleslaw mix
  2 c
• cooking oil
  2 tbsp
• edamame
  1 c
• garlic powder
  ½ tsp
• ginger
  1 in
• jasmine rice
  1 c
• kimchi
  ½ cup
• rice wine vinegar
  1 tbsp
• salt
  ¼ tsp
• scallions
  2 stalks
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• spicy mayo
  2 tbsp
• sugar
  ½ tsp
• sweet soy glaze
  2 tbsp

🍳 Cookware

• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   While rice cooks, peel and mince or grate ginger . Trim and thinly slice scallions , separating whites from greens.

   ginger: 1 in, scallions: 2 stalks
3. 

   3

   In a small bowl , combine sweet soy glaze , sesame oil , garlic powder , rice wine vinegar , and sugar .

   sweet soy glaze: 2 tbsp, sesame oil: 1 tbsp, garlic powder: ½ tsp, rice wine vinegar: 1 tbsp, sugar: ½ tsp
4. 

   4

   Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add coleslaw mix ; season with salt and black pepper . Cook, stirring, until lightly charred ⏱️ 3 minutes . Add ginger and scallion whites; cook, stirring, until fragrant ⏱️ 30 seconds . If pan seems dry, add another drizzle of oil.

   cooking oil: 2 tbsp, coleslaw mix: 2 c, salt: ¼ tsp, black pepper: ¼ tsp
5. 

   5

   Heat a large drizzle of cooking oil in pan used for veggies over medium-high heat. Add jasmine rice to pan and press into an even layer. Cook, undisturbed, until slightly crispy on bottom ⏱️ 2 minutes .

   jasmine rice: 1 c
6. 

   6

   Divide fried rice between bowls. Top with kimchi and edamame , and drizzle with spicy mayo . Garnish with scallion greens and sesame seeds . Serve.

   kimchi: ½ cup, edamame: 1 c, spicy mayo: 2 tbsp, sesame seeds: 1 tbsp