Welcome to an episode of "What I'm eating for lunch". I think I should make this a thing. Today its's a quick Korean Inspired Unfried Rice! I'm a mom of two toddlers and that means, not a lot of time. But I also love food and to me Good Food, truly is a Good Mood. I get seriously hangry when I don't eat. But I also get some sort of hangry when I'm not satisfied with what I eat too. Does that have a name? Cause it should.
Anyway, the whole point is to say. Most days I'm home with toddlers for lunch, (especially in this Covid season that we're still in🙄) and most days I'm eating GOOD. Today I'm sharing with you a recipe that I really love.
Why I love this Korean-Inspired Unfried Rice
It's SO easy. It's SO fast. I also love it because it's a HUGE portion and healthy! Quick stir fried veggies & rice smothered in a sweet and spicy gochujang sauce. Don't know what gochujang is? The short answer is that it is a fermented Korean condiment, traditionally made of chile peppers, rice, soybeans & salt. It's commonly used in dishes like Bibimpap, salads and soups. I'm not a pro, but I know its DELICIOUS. It has a very unique flavor that is hard to duplicate. Need some? Click here. (affiliate link)
This is one of those recipes that you can easily customize to whatever veggies you have in your fridge. Don't have brussel sprouts? Shred up some cabbage or kale! Want more protein? Crumble in some tofu. Old rice in the fridge you feel uninspired about?? FEEL THE INSPIRATION. Take to a whole other level by topping it off with some kimchi or pickled onions.
Seriously. Go make this and let your mouth be happy. 😛
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
(This post may contain affiliate links. If you click & purchase I may receive a small commission at no cost to you.)
Korean-Inspired Unfried Rice
- 1 green onion sliced thinned, greens and whites separated
- 2 oz shitake mushrooms sliced ⅓ inch thick
- 8 oz brussel sprouts (about 8-10 sprouts) sliced very thin or shredded
- 1 medium carrot grated
- 1½ cup cooked rice (leftovers are great!)
- ½ tablespoon coconut aminos sub low sodium soy sauce
- 1 tablespoon gochujang
- 1 tablespoon maple syrup
- 2 tablespoon rice wine vinegar
- Whisk all Gochujang sauce ingredients in a small bowl and set to the side
- Add whites of green onion, prepared brussel sprouts and mushrooms to a non-stick skillet on medium heat. Add coconut aminos (or soy sauce) mix and cover for 2-3 minutes until brussel sprouts begin to soften.
- Uncover, mix in rice, carrots and sauce and heat on high for 2-3 more minutes.
- Top with green onion and serve! Even tastier topped with a little kimchi!
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