kimchi fried rice 




Kimchi Fried Rice


This kimchi fried rice  is the perfect weeknight meal—easy to make and ready in just 20 minutes.



1 1/2 tablespoons canola, peanut oil, or vegetable oil
3 cloves garlic, minced
1 cup kimchi, roughly chopped
4 1/2 cups cooked jasmine rice
2 tablespoons soy sauce (or use tamari if gluten free)
1 tablespoon gochujang (optional)
1 teaspoon sesame oil
2 scallions, sliced


Step 1:    In a wok or a large sauté pan, heat 1 1/2 tablespoons of oil over medium-high to high heat. Add the sliced green onion and garlic and cook for  30 seconds to 1 minute, until they start to become fragrant. Add the chopped kimchi and stir until heated through, about a minute.



Step 2:   Add the rice. Stir to combine everything. Add the soy sauce, gochujang (if using) and sesame oil, and stir until all the rice has been well coated with all the sauces. Taste the rice. If you want more spice, add another half or full tablespoon of gochujang. Drizzle in a bit more soy sauce if the rice needs more salt.