Kimchi Fried Rice
This is great way to use up old rice. Itʼs also a good introduction to using kimchi, whose strong flavor might take a bit of getting used to. To make a complete meal, top this fried rice with fried eggs that have a runny yolk, which will help form a sauce of sorts.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 4 cups kimchi, cut into bite-sized pieces
- 1 Tbsp. gochujang
- 4 cups cold rice
- 1 Tbsp. sesame oil
- Over medium-high heat, heat oil in a large skillet. Add kimchi and fry until it is heated through, about 4 minutes. Add gochujang and stir to combine. Remove from skillet.
- Add rice to now-empty skillet. Use a wooden spoon or spatula to break up the rice and stir well to ensure it heated through. You might want to add just a little bit of water to help loosen the rice up. Add sesame oil and stir.
- Divide rice among serving bowls and top with kimchi. Serve.