Whole-Grain Mushroom and Kimchi Brown Rice

Did you know that kimchi, a spicy fermented Korean condiment, is a probiotic like yogurt? It's a great ingredient to include in your healthy pantry. A little goes a long way-as in this very flavorful and low-fat side dish.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup kimchi (not strained), chopped

1 tablespoon low-sodium soy sauce

1 teaspoon toasted sesame oil

1/4 teaspoon sugar

1 tablespoon vegetable oil

1/2 pound shiitake mushrooms, stems discarded and caps quartered

Kosher salt

1 tablespoon grated fresh ginger

1 clove garlic, minced

1/4 cup low-sodium chicken broth

3 cups cooked brown rice, chilled, or 3 cups frozen brown rice

4 scallions, chopped


  1. Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
  2. Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot.