Kimchi Fried Rice

By garciamoss

Ingredients

• Optional Ingredients:
• 1 to 2 tablespoon canola or vegetable oil
• 1/2 pound chicken or pork (cut into bite-size), or shrimp, optional
• 4 to 5 scallions, whites only, finely sliced
• 1 to 1 1/2 cup kimchi, chopped
• 1 to 2 tablespoon gochujang (Korean chili paste)
• 3 to 4 cups cooked rice
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1 pinch salt, to taste
• 1/2 bunch buchu (Korean garlic chives; called nira in Japanese), chopped in inch-long pieces
• 1 fried egg (per person), to serve on top
• 4 to 5 scallion greens, to garnish
• Shredded seaweed, to garnish

Details

Adapted from food52.com

Preparation

Step 1

Heat canola or vegetable oil in a large, deep frying pan over high heat. Then add chicken, pork, or raw shrimp (if using) and cook, stirring frequently, for several minutes until the meat changes color and begins to look nearly cooked. Add more oil if necessary.
Add the scallion whites, and cook while stirring for 1 to 2 minutes. Next add kimchi and kochujang, and cook while stirring for 3 to 5 minutes until the kimchi starts to get soft. (If using pre-cooked shrimp, add now, and stir to coat with kimchi flavors.)
Add the rice, sesame oil, and soy sauce. Then mix well until the rice is coated with the kimchi. (You can always add a little bit of the briny liquid from the kimchi jar if it seems like there’s not enough color or spice for all of your rice!)
Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Add the garlic chives in the last minute of cooking, and stir well until they start to wilt. Season with salt, to taste.
Serve topped with a fried egg and sprinkled with scallions or shredded seaweed.