KIMCHI FRIED RICE

Ingredients

• Brown rice

  long-grain, raw

  1 ¼ cup or 231g

• Peanut oil

  1 ½ tbsp or 20g

• Onion

  raw

  ½ medium or 55g

• Garlic

  raw

  3 cloves, minced or 9g

• Ginger root

  raw

  3 tbsp or 18g

• Kimchi

  1 cup or 150g

• Carrots

  raw

  2 medium or 122g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Sesame oil

  1 tsp or 5g

• Scallions

  tops only

  1 stalk or 12g

• Sesame seeds

  whole, dried

  2 tbsp or 18g

• Egg

  whole

  2 large or 100g

Directions

1. In a wok or a large sauté pan, heat 1 1/2 tablespoons of peanut oil over medium-high to high heat. Add the onions and cook until they start to turn translucent, about 2 to 3 minutes. Add the garlic and ginger and cook for 30 seconds to 1 minute, until they start to become fragrant. Add the chopped kimchi and stir until heated through, about a minute. Add the rice, carrots and the light green and white parts of the scallions to the wok. Stir to combine everything.
2. Add the soy sauce and sesame oil, and stir until all the rice has been well coated with all the sauces. Taste the rice. If you want more spice, drizzle in a bit more soy sauce if the rice needs more salt.
3. Add the dark green parts of the scallion and stir everything again. Remove rice from heat. In a separate pan, heat 1 tablespoon of olive oil and fry up the eggs. Serve the rice with the fried eggs. Sprinkle some black sesame seeds over if desired.