In a small bowl, whisk tamari, sugar, sesame oil, and pepper to combine.
Heat a wok or large skillet over high heat with a little oil.
Separately sauté the shrimp until opaque and pink, the mushrooms until browned, and the kimchi until dry. Add oil as needed between batches.
Coat rice with 2 tablespoons of oil then add to the wok. Cook until the rice starts to crackle and brown, about 3-5 minutes.
Make a well in the rice and add the beaten egg and cook through. Stir in tamari, sugar, sesame oil, and black pepper.
Fold in cooked ingredients with peas and heat through. Season to taste with reserved kimchi liquid, and additional tamari. Garnish with chopped cilantro or sliced green onion and serve promptly.
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Simple School-Night Fried Rice
Serves 4
Ingredients
2 teaspoons sesame oil
½ onion, chopped
1 large carrot, diced
8 oz mushrooms, sliced
2 ½ cups cooked rice (I used red rice)
1 tablespoon Coconut Aminos
½ cup peas
1 baby bok choy, chopped
Method
1. Warm a large skillet over medium heat. Add the sesame oil and onion. Cook and stir for 1 minute. Add the carrots and mushrooms. Cook for 3 to 4 minutes, stirring occasionally. Add the rice and the coconut aminos. Stir and cook for 5 more minutes. You can cover the pot if you want, to help the vegetables to soften. Last, add the bok choy, and cook for one more minute.
2. Season with extra Coconut Aminos, if desired.
3. Enjoy!
Note: Chopped garlic and ginger can also be added to this dish when cooking the onions.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
