Kimchi Fried Rice

Instructions

1. Step 1

   Dice the onion, mince the garlic, slice the scallions, chop the kimchi, and prepare the nori. Break apart any clumps in the chilled rice.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 2 tsp (10 ml) neutral cooking oil in the large skillet over medium heat. Add the eggs and fry until the whites are fully set and the yolks reach the desired doneness, then transfer them to a plate.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg, 10.0 ml Vegetable Oil

   Cookware: large skillet, plate, spatula

3. Step 3

   Return the skillet to high heat and add the remaining 1 ¼ tbsp (20 ml) neutral cooking oil. Add the onion and 2 ⅝ piece (40 gr) scallion, then stir-fry until the onion begins to soften.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Onion, 40.0 gr Scallion, 20.0 ml Vegetable Oil

   Cookware: large skillet, spatula

4. Step 4

   Add the garlic and stir-fry until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, spatula

5. Step 5

   Add the kimchi and stir-fry until its excess moisture has evaporated and its edges begin to caramelize.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Kimchi

   Cookware: large skillet, spatula

6. Step 6

   Add the gochujang and sugar. Stir until they coat the kimchi evenly.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Gochujang, 5.0 gr Granulated Sugar

   Cookware: large skillet, spatula

7. Step 7

   Add the rice, kimchi juice, and soy sauce. Stir-fry until the grains are evenly coated, the liquid has been absorbed, and the rice is steaming hot throughout and reaches 74°C.

   Timer: 6 min (fixed)

   Ingredients used: 60.0 ml Kimchi Juice, 15.0 ml Soy Sauce, 600.0 gr White Rice

   Cookware: large skillet, spatula

8. Step 8

   Remove the skillet from the heat and fold in the toasted sesame oil.

   Ingredients used: 10.0 ml Sesame Oil

   Cookware: large skillet, spatula

9. Step 9

   Divide the fried rice among plates. Top with the fried eggs, the remaining 1 ⅜ piece (20 gr) scallion, sesame seeds, and nori, then serve immediately.

   Ingredients used: 2.0 gr Nori, 20.0 gr Scallion, 8.0 gr Sesame Seed

   Cookware: plate