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CIA FOODIES


Kimchi Fried Rice

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.

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. Serve the rice with the fried eggs, garnished with scallions, if you like.

Copyright © 2019 The Culinary Institute of America

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