Side Dish

Kimchi Fried Rice

Me and Kyle are always trying to find things to make with rice. And we make fried rice all the time! Our favorite thing to top it with is sriracha sauce :P 

(Pics coming!)

  Kimchi Fried Rice

• 2 tablespoons vegetable oil
• 2 cloves garlic, thinly sliced
• 2 green onions cut into 1″ lengths + 1 more thinly sliced
• 3 cups cooked and refrigerated rice (day old is best)
• 3/4 cup drained and chopped kimchi (squeeze out most of the moisture)
• 1/2 teaspoon sesame oil
• 3/4 teaspoon Kosher salt
• optional: chili paste, if your kimchi isn’t spicy enough
• optional: 1 fried egg per person (sunny side up, runny yolks)- I HATE sunny side up eggs but this made it delicious!

1. Pre-heat your largest cast-iron skillet or wok over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir-fry for 20 seconds.
2. Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep this up as long as you can stand it, because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.
3. Add the kimchi, sesame oil, salt and optional chili paste and stir-fry for one more minute.
4. Serve immediately, topped with the remaining green onion and the fried egg if you are using it.