Kimchi Fried Rice

Name: Kimchi Fried Rice
Yield: Makes 4 servings
Ingredients: 1 ½ cups (375 mL) uncooked US-Grown Jasmine Rice; 1 tsp (5 mL) vegetable oil; 1 ¼ cups (300 mL) kimchi, chopped; ¼ cup (60 ml) kimchi juice; ¼ cup (60 ml) vegetable stock; 2 tbsp (30 mL) gochujang hot pepper paste; 4 large free-range eggs; 1 tbsp (15 mL) sesame oil; 1 tbsp (15 mL) butter; 2 green onions (scallions), chopped; 1 tbsp (15 mL) toasted sesame seeds

Dennis Prescott says, “Rice is a rockstar ingredient; chock-full of wholesome goodness and an absolute essential in every kitchen pantry,” and we agree! This Kimchi Fried Rice recipe is absolutely bursting with spicy, savory, soul-satisfying flavour and comes together in mere minutes. A total weeknight recipe hero dish!

Yield

Makes 4 servings

Ingredients

1 ½ cups (375 mL) uncooked US-Grown Jasmine Rice
1 tsp (5 mL) vegetable oil
1 ¼ cups (300 mL) kimchi, chopped
¼ cup (60 ml) kimchi juice
¼ cup (60 ml) vegetable stock
2 tbsp (30 mL) gochujang hot pepper paste
4 large free-range eggs
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) butter
2 green onions (scallions), chopped
1 tbsp (15 mL) toasted sesame seeds

Directions

Rinse the US-Grown jasmine rice, then cook according to package directions.
Heat vegetable oil in a large high-sided pan over medium heat. When the oil is hot, add the kimchi and cook, stirring often, for 1 minute.
Stir in the cooked rice, kimchi juice, vegetable stock and gochujang and cook, stirring often, for 7 to 8 minutes with a wooden spoon.
While the rice is frying, heat a large non-stick pan over medium heat and melt the butter. When melted, crack in the eggs and fry until cooked over-easy.
Remove the rice from the heat and stir in the sesame oil and chopped green onions.
Portion the rice into bowls, then top with a fried egg and sprinkle over the sesame seeds. Serve immediately. Delicious!