Gluten-Free Fried Rice with Scallops and Kimchi
![](https://gffmag.com/wp-content/uploads/2019/03/Scallop-Kimchi-Fried-Rice-1363x1467.jpg)
Feisty and crunchy Korean pickled cabbage, available at most markets, contrasts with the sweet flavor and delicate texture of scallops in this gluten free fried rice.
![](https://gffmag.com/wp-content/uploads/2019/03/Scallop-Kimchi-Fried-Rice-150x150.jpg)
Gluten-Free Fried Rice with Scallops and Kimchi
This stir-fry uses rice here (make it ahead of time), but gluten-free noodles tossed with a little oil are equally delicious.
Servings 4
Calories 360 kcal
Ingredients
- 3 tablespoons canola oil
- 2 medium carrots, peeled and cut into matchsticks
- 2 tablespoons peeled and minced fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon gluten-free tamari
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon gluten-free chili paste or Asian-style hot sauce (optional)
- 1 pound scallops, patted dry
- 1 bunch green onions, thinly sliced, white and green parts separated
- 2 cups gluten-free kimchi, drained
- 3 cups cooked brown rice
Instructions
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In a large wok or skillet over medium-high heat, warm the oil. Add the carrots and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the ginger and garlic and cook, stirring often, 3 minutes longer.
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Meanwhile, mix together the tamari, vinegar, 1 tablespoon water, and the chili paste. Set aside.
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When the carrots are ready, add the scallops and the white parts of the green onions and cook, stirring occasionally, until the scallops are just cooked through, 2 minutes. Add the kimchi and stir until heated through, 2 minutes.
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Whisk the tamari mixture and add it to the wok. Add the rice, mix, and cook until heated through, 1 to 2 minutes. Toss to combine and warm. Distribute to dinner plates and garnish with the remaining green onions.
Nutrition Facts
Gluten-Free Fried Rice with Scallops and Kimchi
Amount Per Serving
Calories 360
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 720mg31%
Potassium 482mg14%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 2g2%
Protein 18g36%
Vitamin A 5125IU103%
Vitamin C 3mg4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Erin Ng