Kimchi Fried Rice

Ingredients

• Rice:
  • Spice mixture
    • 2 TBSP Kimchi juice
    • 2 tsp soy sauce
    • 1 tsp sesame oil
    • 1 TBSP gochujang (Korean red pepper paste)
    • 1 tsp siracha
  • 3 TBSP butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 cup matchstick cut carrots and/or cabbage
  • 1 cup chopped Kimchi
  • 4 cups cooked, and cooled Jasmine rice
• Fried Eggs (optional):
  • 2 eggs
  • 1 TBSP butter
• Finishing (optional):
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds
  • 3 TBSP chopped cilantro

Directions

1. Spice Mixture:
   • Combine liquid spice Ingredients in a small bowl. Kimchi, soy sauce, and sesame oil.
   • Stir in paste spice ingredients. gochujang, siracha
2. Rice:
   • In a wok, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes.
   • Add garlic, ginger, kimchi, carrots, and cabbage and cook while stirring for about 3 – 5
   • Add spice mixture and rice.
   • Break up the rice in the pan with a spatula, and stir it to incorporate.
   • Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.
   • Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice.
   • Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
3. Eggs (optional):
   • Place a small nonstick sauté pan over medium heat, and add the butter oil.
   • When it is hot, add eggs, season with salt and fry to your desired doneness.
   • Serve rice topped with fried eggs
4. Garnish (optional) :
   • Garnish with green onions, cilantro and sesame seeds