Kimchi Fried Rice

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  2 tbsp or 36g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Gochujang Hot Sauce

  Bibigo

  200g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Rice

  Long Grain, Enriched - Kroger

  220g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Cabbage, kimchi

  1 cup or 150g

• Kombu Sea Vegetable

  Eden

  ½ 7 inch piece or 3g

Directions

1. Gather all the ingredients. If you just made the rice, transfer it to a baking sheet lined with parchment paper, let moisture evaporate, and bring it to room temperature. Tip: You can create your own version by adding 1/4 lb protein and/or veggies (cut into bite-size). My favorite choice is pork. Cook the meat as the first step before adding scallion.
2. Slice white part of the scallion thinly and cut green parts of scallion diagonally. Also, mince the garlic cloves.
3. Using kitchen shears, cut kimchi into bite size pieces.
4. In a large wok, heat the oil over medium-high heat and add scallion (white part) and the minced garlic. Cook, stirring constantly, until fragrant.
5. Add kimchi and kimchi juice and cook for 1 minute to combine with the scallion.
6. Add gochujang and soy sauce and cook stirring for 1 minute until kimchi starts to get soft. If kimchi starts to stick to the bottom but not cooked through yet, add a little bit of water or more kimchi juice. You can also add more kimchi juice if you like it spicy. Make sure you cook kimchi thoroughly before adding rice.
7. Reduce heat to low and add the rice, stirring thoroughly to combine. Cook until the rice is warmed through, about 1-2 minutes. Toss the wok to keep the ingredients from sticking to the bottom of the pan.
8. Lastly, sprinkle sesame oil, sesame seeds, and green part of scallion (save some to garnish on top later). Add a pinch of freshly ground black pepper. Toss the wok from time to time If the ingredients look like they are about to burn and stick to the bottom of the pan.
9. Meanwhile in a non-stick frying pan, heat oil over medium high heat and add the eggs. Turn down the heat to low and cook until egg white is completely cooked. The tip I learned to make a perfect sunny side up is to scoop the hot oil from the pan with a spoon and pour it over the uncooked egg white so that egg white will cook faster without overcooking the egg yolk.
10. Serve Kimchi Fried Rice on a plate topped with a fried egg and sprinkled with scallions and shredded Korean seaweed.
11. To Store
12. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for a month.
13. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/kimchi-fried-rice/?utm_source=whisk&utm_medium=webapp&utm_campaign=kimchi_fried_rice)

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