Kimchi Fried Rice boasts a bold and complex flavor profile, with the tangy and spicy notes of the kimchi infusing the rice with its distinctive taste.
Ingredients:
-
2 cups cooked white rice (preferably short grain/”sushi” rice)
-
½ cup kimchi (or any spicy pickled vegetable mix), chopped
-
½ tbl ghee/butter/tallow
-
¼ cup kimchi juice (from the kimchi jar)
-
2 tbl soy sauce
-
2 green onions, mostly green part, sliced
Directions:
-
Heat whatever fat you’re using in a frying pan until shimmering and very hot. Add the rice, breaking it up as you stir it. Continue cooking for about 3 minutes, until the rice is dry and a little bit crispy. Add the chopped kimchi and the kimchi juice, and the soy sauce, and cook until most of the liquid has evaporated. Serve with sliced green onion scattered on the top.
4 Servings