Kimchi Fried Rice

Recipe adapted from The Kitchn.

Ingredients:

• 4 medium green onions, thinly sliced
• 1 c. drained Napa cabbage kimchi, finely chopped
• 1 TBSP mayonnaise
• 1 TBSP kimchi brine
• 1 TBSP granulated sugar
• 1 TBSP coarse gochugaru (Korean pepper flakes)
• 1 TBSP plus 1 1/2 tsp. soy sauce
• 2 TBSP unsalted butter
• 2 c. cold cooked white rice
• 1 TBSP toasted sesame oil
• 1/4 tsp. kosher salt, plus more as needed
• 1 – 1 1/2 c. frozen peas, cooked
• 1 TBSP neutral oil, such as canola or vegetable
• 2 eggs
• Toasted sesame seeds, for garnish

Directions:

1. Thinly slice 4 medium green onions (scant 1 cup); reserve about 1 TBSP of the dark green parts for garnish. Finely chop 1 c. drained Napa cabbage kimchi into bite-sized pieces.
2. In a small bowl, place 1 TBSP mayonnaise, 1 TBSP kimchi brine, 1 TBSP granulated sugar, 1 TBSP gochugaru, and 1 TBSP plus 1 1/2 tsp. soy sauce.
3. Melt 2 TBSP unsalted butter in a wok or large nonstick frying pan over medium-high heat. Add the scallions and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the kimchi and cook until the kimchi softens, 2 to 3 minutes. Add the mayonnaise mixture and cook, stirring occasionally, until the kimchi and scallions absorb all the seasonings, 2 to 4 minutes.
4. Add 2 c. cold cooked white rice, breaking up any big clumps with your hands as you add it. Stir-fry until combined. Turn off the heat. Add the cooked peas, and toss to combine. Season with 1 TBSP toasted sesame oil and 1/4 tsp. kosher salt, and toss to combine. Taste and season with more kosher salt as needed.
5. Heat 1 TBSP neutral oil in a medium nonstick frying pan over medium-high heat until shimmering. Add 2 eggs and fry until the whites are set but the yolks are still runny, 1 1/2 to 2 minutes. Take the pan off the heat. Using the edge of a flat spatula, cut through the 2 fried eggs to separate if needed.
6. Divide the fried rice between 2 bowls. Top each bowl with a fried egg. Garnish with the reserved scallions and toasted sesame seeds.

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Kimchi Fried Rice

Recipe by RC

Ingredients

• 4 medium green onions, thinly sliced

• 1 c. drained Napa cabbage kimchi, finely chopped

• 1 TBSP mayonnaise

• 1 TBSP kimchi brine

• 1 TBSP granulated sugar

• 1 TBSP coarse gochugaru (Korean pepper flakes)

• 1 TBSP plus 1 1/2 tsp. soy sauce

• 2 TBSP unsalted butter

• 2 c. cold cooked white rice

• 1 TBSP toasted sesame oil

• 1/4 tsp. kosher salt, plus more as needed

• 1 - 1 1/2 c. frozen peas, cooked

• 1 TBSP neutral oil, such as canola or vegetable

• 2 eggs

• Toasted sesame seeds, for garnish

Directions

• Thinly slice 4 medium green onions (scant 1 cup); reserve about 1 TBSP of the dark green parts for garnish. Finely chop 1 c. drained Napa cabbage kimchi into bite-sized pieces.
• In a bowl, place 1 TBSP mayonnaise, 1 TBSP kimchi brine, 1 TBSP granulated sugar, 1 TBSP gochugaru, and 1 TBSP plus 1 1/2 tsp. soy sauce.
• Melt 2 TBSP unsalted butter in a wok or large nonstick frying pan over medium-high heat. Add the scallions and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the kimchi and cook until the kimchi softens, 2 to 3 minutes. Add the mayonnaise mixture and cook, stirring occasionally, until the kimchi and scallions absorb all the seasonings, 2 to 4 minutes.
• Add 2 c. cold cooked white rice, breaking up any big clumps with your hands as you add it. Stir-fry until combined. Turn off the heat. Add the cooked peas, and toss to combine. Season with 1 TBSP toasted sesame oil and 1/4 tsp. kosher salt, and toss to combine. Taste and season with more kosher salt as needed.
• Heat 1 TBSP neutral oil in a medium nonstick frying pan over medium-high heat until shimmering. Add 2 eggs and fry until the whites are set but the yolks are still runny, 1 1/2 to 2 minutes. Take the pan off the heat. Using the edge of a flat spatula, cut through the 2 fried eggs to separate if needed.
• Divide the fried rice between 2 bowls. Top each bowl with a fried egg. Garnish with the reserved scallions and toasted sesame seeds.