Kimchi Fried Rice
For the best results, cook the rice the day before and refrigerate it overnight – this will allow the starches to harden and will prevent the fried rice from being gummy. Keep some precooked rice in your freezer and you'll always be ready to go, just defrost it before cooking.
Servings 4
Ingredients
- 2 Tablespoons Sesame Oil
- 4 Eggs
- 1 small Onion diced (about 1/2 cup)
- 2 cloves Garlic minced
- 2 cups Cooked Rice
- 2 cups Kimchi chopped
- ¼ cup Kimchi Liquid
- 1 Tablespoon Low-Sodium Soy Sauce
- 1 cup Kale chopped
- Chili Sauce Sambal Oelek, for servng
Instructions
- Heat the sesame oil in a large skillet set over medium heat. Carefully crack in the eggs; cook 2 minutes. Cover and cook an additional 1-2 minutes or until the yolks are cooked to your liking. Transfer the eggs to a plate and return the pan to the burner.
- Add the onion and garlic; cook, stirring occasionally, until the onion just begins to soften – about 5 minutes. Increase the heat to high and add the rice and kimchi; cook, stirring constantly until the rice is heated through – 3-5 minutes. Stir in the kimchi liquid, soy sauce, and kale. Cook 1-2 minutes, or until the kale has wilted.
- To serve, top each portion of fried rice with an egg. Allow each diner to add their own chili sauce to taste.