Kimchi Fried Rice

Serves : 4

Description: This recipe is a modified version of one from Serious Eats.

 

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 (14 oz) jars kimchi
  • 4 scallions, chopped with green parts separated from white
  • 1 tablespoon butter
  • 1 tablespoon red pepper paste (gochujang) or other spicy garlic-red pepper sauce
  • 4 cups cool cooked white rice, preferably a day old
  • 1 tablespoon sesame oil
  • 4 fried eggs
  • Korean sweetened, roasted seaweed with sesame

Instructions:

Pour the vegetable oil into a large skillet or wok and turn the heat to medium. When oil starts to shimmer, add the kimchi and the chopped white parts of the scallions. Cook, stirring occasionally, until the kimchi is heated through, about two minutes. Add the butter and the red pepper paste. Stir well until both are incorporated.

Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Stir in the sesame oil. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.

Place one fried egg on top of each bowl of rice. Garnish with the seaweed and scallion greens. Serve immediately