Makes 4 servings Fried rice is the perfect quick-and-easy way to use leftover white rice (you can freeze it until you have enough for this dish!), and adding kimchi gives it an extra punch of flavor and just a touch of heat. For something a little extra savory, render about 8 oz of diced bacon before adding the onion and garlic. You can skip the canola oil, in that case.
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 1 cup minced yellow onion
- 3 cloves garlic, minced
- 2 cups diced kimchi
- 2 tablespoons soy sauce
- 4 cups cooked white rice
- Kosher salt, to taste
- 4 fried eggs
- Scallions, for garnish (optional)
- Heat the sesame oil and canola oil in a large skillet or wok over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds.
- Add the kimchi and soy sauce and cook until the kimchi begins to brown around the edges and the liquid has reduced slightly, about 4 minutes. Add the rice and cook until it is heated through and has absorbed the sauce, about 4 minutes. Adjust the seasoning with salt, to taste.
- Serve the rice with the fried eggs, garnished with scallions, if you like.
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