Kimchi Fried Rice
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.67 out of 5 stars
(3)
Ingredients
6 servings
- 8 scallions (white and pale green parts only)
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon Gaby’s This is Everything Seasoning
- 1/2 teaspoon red pepper flakes
- 1 16- oz jar cabbage kimchi (including juice)
- 3 tablespoon olive oil
- 1 yellow onion (diced)
- 6 garlic cloves (minced)
- Kosher salt
- 4 cups day-old cooked white or brown rice
- 2-3 tablespoons soy sauce (or tamari, plus more as needed)
- 1-2 tablespoons Gaby’s This is Everything Seasoning
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Preparation
Step 1
Slice scallions into rounds or matchsticks. Combine with the remaining ingredients. Set aside.
Step 2
Drain kimchi, reserving the juice. Chop finely the kimchi and set aside. In a large wok or skillet over medium-high heat, heat the oil. Add the onions and cook until translucent, around 5 minutes. Add the garlic and cook for about 30 seconds more. Turn heat to high and add kimchi. Cook for 6-8 minutes until the edges become crispy and kimchi begins to stick to the pan.
Step 3
Add the rice into the wok, and use a wooden spoon to break up the chunks. Add in the reserved kimchi juice and mix until well combined.
Step 4
Turn off heat and drizzle the mixture soy sauce. Taste and adjust as needed.
Step 5
Transfer fried rice to a bowl, top with scallion salad, and sprinkle with This is Everything seasoning.
Step 6
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