Kimchi Fried Rice

Do you have a jar of kimchi lurking in the back of your fridge?  Then this recipe is for you!  I have about 4 jars tucked in the back of mine at all times because if I run out....it's a major problem (slightly addicted)!  Kimchi fried rice has become one of my favorite meals to throw together because not only is it easy to make, but it is so darn flavorful at the same time.  I have posted pictures of this dish many times on my Instagram account and promised to post my recipe, so here it is!  This recipe is vegetarian but you can alter it any way you like.  If you are a meat eater, add some meat! If you are vegan, leave out the egg, etc.  That is the beauty of this dish, you can make it yours.  Now grab that jar of kimchi and get started!


Ingredients:

2 Tbsp. of olive oil
1/2 onion, sliced
4 garlic cloves, chopped
1 cup of kimchi, chopped
1/4 cup of kimchi liquid
3 cups of day old rice (or fresh if that is what you have)
1/2 cup of frozen green peas
2 tsp. of toasted sesame oil
1 Tbsp. of toasted sesame seeds
2 green onions, chopped (for garnish)
2 fried eggs
1 avocado, sliced
toasted seaweed for serving

Directions:

In a frying pan over medium heat, saute the onion in the olive oil.  Once the onion starts to brown, add the garlic and cook for a minute or so.  Next add the chopped kimchi along with the liquid. Cook for 5 minutes and then add in the rice.  Stir until it is well combined and cook an additional 10 minutes.  Add the sesame oil, sesame seeds, and stir.  Add the green peas, cover and turn off the heat.  The peas should be steamed after about 10 minutes.  Serve the rice in bowls garnished with green onion, fried egg, and avocado.  You can drizzle some additional sesame oil, sesame seeds, and some gochugaru (Korean red pepper flakes) on top, if you like.  I enjoy scooping it up with toasted seaweed but you do you!  Serves two.

Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking