Kimchi Fried Rice

Name: Kimchi Fried Rice
Ingredients: 2 tablespoons canola oil, divided; 1 small onion, chopped; 1 cup kimchi, coarsely chopped; 1/2 cup matchstick carrots; 1/4 cup kimchi juice; 1 garlic cloves, minced; 1 teaspoon minced fresh gingerroot; 3 cups leftover short grain rice; 2 green onions, thinly sliced; 3 teaspoons soy sauce; 1 teaspoon sesame oil; 4 large eggs; Optional toppings: sliced nori, green onions and black sesame seeds

13 ingredients

2 steps

Ingredients

2 tablespoons canola oil, divided
1 small onion, chopped
1 cup kimchi, coarsely chopped
1/2 cup matchstick carrots
1/4 cup kimchi juice
1 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 cups leftover short grain rice
2 green onions, thinly sliced
3 teaspoons soy sauce
1 teaspoon sesame oil
4 large eggs
Optional toppings: sliced nori, green onions and black sesame seeds

Directions

1

In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently.
2

In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with seaweed, sesame seeds and green onions.