KIMCHI FRIED RICE
The spicy tang of kimchi (sometimes spelled kimchee) gives a delicious Korean twist to fried rice. Top each bowl with a sesame oil-fried egg to make it a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add safflower oil, scallion whites and garlic, cook stirring until fragrant, 30 seconds. Stir in kimchi and gochujang, cook 1 minute. Add rice, 1 teaspoon sesame oil and soy sauce. Season with salt. Remove from heat. Sprinkle with 2 teaspoons kimchi pickling liquid, more to taste if desired, and stir in scallion greens.
- Heat remaining 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Crack eggs into skillet, season with salt, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes.
- Divide fried rice amongst 4 bowls. Place 1 egg on top of each bowl of rice. Serve with nori.
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