Kimchi Fried Rice.
Cook time will be longer if making/adding a fried egg.
Servings: 4
Ingredients
- 1 tablespoon sesame oil plus more for drizzling on rice
- 1-2 cups cubed chicken beef or pork (I highly recommend using pork shoulder)
- 3 cups day-old cooked brown or white short grain rice I used brown rice; and if it's not a day old, don't sweat it
- 1 to 1 1/2 cup roughly chopped kimchi plus some reserved juice
- 2-3 teaspoons sesame oil
- 1-2 teaspoons low sodium soy sauce
- Scallions or chives for garnish
- Fried eggs optional
Instructions
- Heat oil in a wok or a large skillet over medium-high heat. Add your meat and cook, stirring occasionally, until cooked through and nicely browned, for about 4-5 minutes.
- Meanwhile, place cooked rice in a large bowl and drizzle with a little sesame oil. Using your hands, gently message the oil into the rice, tossing a few times. You want to try to separate the rice without smushing it.
- To the wok, add the chopped kimchi and juice and stir to toss. Add the rice and toss to coat, distributing the ingredients evenly. Allow the rice to cook for about 8-10 minutes, tossing halfway through, or as needed, to keep the bottom of the rice from sticking and burning.
- Drizzle in the sesame oil and soy sauce, and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed. Taste for seasoning, and add a little more of sesame oil and/or soy sauce, if needed.
- A lot of people eat their kimchi fried rice with a fried egg on top so - if you want to add the egg: In a small pan, fry your eggs and use to top the kimchi fried rice. Garnish your fried rice with the scallions or chives. Serve immediately.