Kimchi Fried Rice
By Alana Kysar
Kimchi Fried Rice
By Alana Kysar
Yield/Serves:
Makes 4 to 6 servings
- 2 tablespoons mild-flavored oil, such as grapeseed
- 1 onion, diced
- 1 1⁄2 cups kimchi, roughly chopped
- 1 to 2 tablespoons gochujang
- 4 cups cooked day-old short-grain rice, at room temperature
- 2 tablespoons toasted sesame oil
- 1⁄2 cup chopped green onions
- 2 teaspoons soy sauce
- Salt
- For serving:
- Shredded nori seaweed
- Toasted sesame seeds
- Fried eggs (optional)
In a large cast-iron fry pan, heat the mild-flavored oil over medium heat. Add the onion and cook for 3 to 5 minutes, until translucent.
Add the kimchi and gochujang and cook for 4 minutes, or until the liquid at the edges of the kimchi starts to simmer.
Meanwhile, toss the rice with the sesame oil. Add the rice and 1⁄4 cup of the green onions to the the pan with the kimchi. Drizzle the soy sauce over the rice and stir-fry for 4 to 5 minutes, until the rice is hot and has absorbed all of the liquid. Taste and add salt if needed.
Remove the pan from the heat, spoon into bowls or onto a plate, and top with the remaining 1⁄4 cup green onions, some shredded nori, and sesame seeds.
Top each bowl with a fried egg.
Add the kimchi and gochujang and cook for 4 minutes, or until the liquid at the edges of the kimchi starts to simmer.
Meanwhile, toss the rice with the sesame oil. Add the rice and 1⁄4 cup of the green onions to the the pan with the kimchi. Drizzle the soy sauce over the rice and stir-fry for 4 to 5 minutes, until the rice is hot and has absorbed all of the liquid. Taste and add salt if needed.
Remove the pan from the heat, spoon into bowls or onto a plate, and top with the remaining 1⁄4 cup green onions, some shredded nori, and sesame seeds.
Top each bowl with a fried egg.