Kimchi Fried Rice

Easy and satisfying!

INGREDIENTS

SERVES 2

  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup chopped yellow onion
  • 3 garlic cloves, finely chopped
  • Kosher salt
  • 1 1/2 cups kimchi, chopped
  • 3 teaspoon soy sauce
  • 3 cups cooked short or medium grain white rice
  • 3 scallions, chopped
  • 3 tsp Korean chili sauce (adjust amount to your taste) Use your favorite one. I use this.
  • 2 eggs ( I like jumbo  size)
  • 1 tbs butter

INSTRUCTIONS

Step 1: Start by cooking the eggs so you have them ready once the rice is done. You can cook the eggs however you like but this if my fool proof method for making perfect no-hassle sunny side up eggs.

  1. Preheat your oven to 400 degrees
  2. Preheat your oven-safe non-stick pan in the oven for 5 minutes
  3. Once the pan is preheated, take it out and add the butter and 2 eggs
  4. Put pan back in the oven and let the eggs cook for 3-6 minutes depending on your oven

Step 2: Make the kimchi fried rice

  1. Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat
  2. Add the onions, garlic and a pinch of salt
  3. Cook and stir until the onions begin to soften and just begin to brown, about 10 minutes
  4. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes
  5. Next, add the soy sauce and stir
  6. Once the kimchi starts to crisp, add in the rice and stir until mixed well
  7. Then add in the Korean chili sauce and mix well
  8. Cook the rice until it is hot and to your desired crispiness
  9. Then let it sit for a minute or 2 to develop a crisp crust on the bottom (optional)
  10. Once it is ready, top it with the eggs and green onions

 

Kevin Kimura