Kimchi Fried Rice

By polloazul

Ingredients

• Garnish:
• 4 cups kimchi
• 4 cups cooked white rice (I like to use the sushi grade rice)
• 2 TBSP vegetable oil
• 1 TBSP butter
• 1 1/2 TBSP red pepper paste (you can also use kimchi base or the liquid in the kimchi jar)
• 1 1/2 TBSP sesame oil
• Salt and Pepper to taste
• 1 TBSP vegetable oil
• 4 eggs
• 3 scallions, sliced thinly

Details

Servings 4
Adapted from iwillnoteatoysters.blogspot.com

Preparation

Step 1

Heat the vegetable oil in a medium-large frying pan or skillet over medium-high heat. Add the kimchi and saute for about 3-4 minutes until heated through. Add the red pepper paste and the butter and mix through the kimchi.

Add the cooked rice and mix well until the rice is evenly coated. Add the sesame oil, salt and pepper and mix again. Spread the rice evenly on the pan and let sit for about 4-5 minutes until the bottom is crispy and browned.

While the rice is crisping, heat a medium size pan with the vegetable oil over medium-high heat. Fry the eggs, sunny side up. The yolk should be runny. Reserve on the side to place on top of the rice.

Garnish the rice with the scallions and eggs.