READY IN: 20mins
INGREDIENTS 1tablespoonvegetable oil 3cupswhite rice (or brown rice, preferably made the night before) 1cupkim chee, chopped 1⁄4 cup kimchi juice (liquid from the kimchi container) 1⁄4 cupwater 2 -3tablespoonsgochujang 3teaspoonssesame oil 2eggs 1green onion, chopped 1tablespoonroasted sesame seeds 1sheetnori, shredded(the Korean ingredient is called gim-gui, a thin roasted seaweed sheet)
DIRECTIONSHeat up a wok or pan over medium heat. Add the oil.Add kimchi and stir-fry for 1 minute.Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.Add sesame oil and immediately remove wok/pan from heat.Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.
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