This is quite possibly the most “approximate” recipe I have ever actioned. We really just make it up as we go every time, so the below ingredients and cooking instructions are guidelines. You’ll see there are some edamame in the above photo. That’s because we just happened to have those on that particular day so I threw them in. YOLO.
With that in mind, I encourage you to think critically and ask yourself, Does this look like fried rice I would want to eat? as you are cooking and continue to adjust accordingly.
- 3-4 cups cooked rice
- 1/3 – 1 cup kimchi, chopped
- 1-2 T Gochujang/Sambal Oelek/Sriracha
- One bunch green onions, sliced
- 1-2 T Soy Sauce
- Sesame Oil
- In wok or large frying pan over medium-high heat, heat some sesame oil
- Toss in green onions and cook for ~2 minutes
- Add kimchi and cook for another ~2 minutes
- Amount of kimchi is flexible and up to you depending on how much you like it/want it in your rice
- Add scoop of Gochujang/Sambal Oelek/Sriracha to taste and stir for one minute
- Dump rice into wok and stir to coat with pan mixture. Cook for approximately 2-3 minutes
- Once cooked, add soy sauce and stir
- In a separate pan, soft-fry eggs and top kimchi with these
- I usually eat two, Marcus eats one. If you’re more advanced than we are or don’t like soft-fried eggs, you may choose to push all of the rice over to the side in its pan and cook some scrambled eggs alongside the rice a la Benihana and just stir that right in.