Kimchi Fried Rice

Kimchi Bokkeumbap

Ingredients

• 1 cup (chopped) Kimchi
• 2 cups Cooked white rice (day-old is best)
• 2 Eggs
• 2 stalks Green onion
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Gochujang (optional)
• 2 tablespoons Vegetable oil

Instructions

1. Chop the kimchi into small bite-sized pieces (about 1 inch). Slice the green onion — separate the white parts from the green tops.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the white parts of the green onion and stir for 30 seconds.
3. Add the chopped kimchi to the pan. Stir-fry for 2–3 minutes until the kimchi softens and smells fragrant.
4. Add the cooked rice. Break up any clumps with a spatula. Stir everything together and press the rice against the hot pan. Cook for 3–4 minutes, stirring every minute.
5. Drizzle in 1 tablespoon of soy sauce. Stir well and taste — adjust salt if needed.
6. Push the rice to the sides of the pan to make a space in the center. Crack in the 2 eggs and scramble them until just set, then fold into the rice.
7. Turn off the heat. Drizzle 1 teaspoon of sesame oil over the rice and sprinkle the green onion tops. Serve immediately.

From K-Kitchen — koreanhomecook.com