Kimchi Fried Rice (Kimchi Bokkeumbap

• Refrigerated

  • 1 Egg, Fried

• Condiments

  • 1 tbsp Mirin

• Pasta & Grains

  • 4 cups Rice, cooked short grain

• Baking & Spices

  • 1 tbsp Gochujang
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Sesame oil
  • 1 tsp Vegetable oil

• Prepared

  • 1 1/4 cup Kimchi

• Other

  • 4 Small scallions chopped (white and green portions separated

Found on diversivore.com

Description

Ingredients

• 4 cups cooked short grain rice
• 1 tsp vegetable oil
• 1 cup kimchi (specifically Chinese/napa cabbage kimchi) chopped
• 1/4 cup kimchi juice (see note)
• 1 tbsp mirin
• 1 tbsp gochujang (see note)
• 2 tbsp sesame oil
• 4 small scallions chopped (white and green portions separated)
• 1 tbsp sesame seeds (preferably toasted)
• 1 fried egg (optional)

Directions

• Cook the rice and set it aside to cool (See note).
• Heat a wok or other very large pan over medium-high heat. Add the kimchi and stir fry for 1 minute.
• Add the rice, spreading it out in the pan a little. Add the kimchi juice, mirin, gochujang (or doubanjiang), and the white portions of the green onions and stir together. Cook for 5 minutes, stirring and mixing frequently to combine the ingredients and prevent the rice from scorching.
• Remove from heat and stir in the sesame oil and green onions (green portion). Garnish with sesame seeds (and other optional garnishes) and serve.
• If you want to serve this with an egg, simply fry it to your personal taste (a runnier yolk is nice, as it runs into the rice and tastes great). You can even garnish the egg with a little bit of Korean chili flakes (gochugaru).

Nutrition