Kimchi Fried Rice

OMG Kimchi Fried Rice is so addictive and yummi and cheap and quick to make.  

Kimchi Fried Rice

Ingredients

1 1/2 cups White Rice (Dry)

1/2 Cup Kimchi (cabbage) old and fermented works best

1 small onion 

2 Tablespoons of Korean Red Pepper Paste

2 Eggs

Cooking Oil

Salt and Pepper to taste

Directions:

Cook your rice or use leftover rice (best option).

Chop onions and put kimchi on plate preferably with paper towel to soak liquids up.

Heat pan with oil.  Toss in your onions and Kimchi (beware if too wet will splatter).  Let basically fry for 3-5 minutes and stir to avoid onions burning.

Add a little more oil to recoat pan and then toss in your rice and Red pepper paste.  Stir frequently to break up the rice and coat rice.

Create a small space in middle of pan, coat with a little oil and crack your eggs in.

Use your spatula to mix egg while its cooking.  Add salt for egg.  And then mix everything when egg is half cooked.

Stir for another 2 minutes in high heat and season to taste.

Then Serve!!!

Note: its easiest to do this in a wok on high heat cooking will take about 10 minutes max.

This is really a leftovers kind of recipe, so you really can add whatever you want.  But traditionally Kimchi fried rice, doesn't use a fried egg like Chinese Fried Rice which is why I incorporate it into rice.  You can even add any left over chicken breast or some people use Bacon to grease the pan!

I love this recipe because it let me use up left over homemade kimchi I had that had gone really fermented.  And I always have frozen prechopped Onions in my freezer.  And white rice is so so cheap!  Anyways, recipe creates about 4 normal size servings and the rest I packed up for WORK lunches!!!!  And fried rice freezes great as well so if you want to batch cook this it's so quick and easy to just increase your ingredients.