2 tablespoons vegetable oil
1 cup kimchi, roughly chopped
1 teaspoon gochujang (or more, if you like it spicier)
2 cups cooked white or brown rice, preferably leftover
2 cups thinly sliced greens (baby bok choy, spinach, chard, etc.)
4 green onions, cut into 1-inch pieces
1-2 teaspoons soy sauce
2 eggs, lightly beaten
1/2 teaspoon toasted sesame oil
- In a large skillet, heat the vegetable oil over high heat. Add the kimchi and gochujang and stir-fry for 30 seconds to 1 minute, until hot and fragrant. Add the rice and stir-fry for 1-2 minutes, until hot. Add the greens, green onions and 1 teaspoon soy sauce, and stir-fry until greens are wilted. Taste and add more soy sauce or salt if needed.
- Push the rice over to one side of the pan and pour in the egg. Scramble into soft curds and mix into the rice. Drizzle each serving with about 1/4 teaspoon sesame oil and serve immediately.
• Cook 1 or 2 pieces of bacon in the pan and use the bacon fat to fry the kimchi, crumbling the cooked bacon into the rice.
• Instead of scrambling the egg, serve it poached or fried on top of the rice.
• Add crumbled toasted nori and sesame seeds instead of the sesame oil.
• This fried rice is an excellent way to use kimchi that is past its prime.
• You can use freshly-cooked rice, but the the finished dish will be a little mushier than if you use day-old rice.