Egg-Free Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked rice
• 1.5 cups Kimchi
• 2 tbsp Kimchi juice
• 1 tbsp Soy sauce
• 1 tsp Gochujang (Korean chili paste)
• 2 cloves Garlic
• 1/2 medium Onion
• 2 tbsp Vegetable oil
• 1 tbsp Sesame oil
• 2 stalks Green onions
• 1 tbsp Sesame seeds
• 1 cup Optional: Cooked protein (beef, pork, tofu)

Instructions

1. 1Prepare your ingredients: chop the 1.5 cups of kimchi into small, bite-sized pieces. Dice the 1/2 medium onion into small cubes. Mince the 2 cloves of garlic until very fine.
2. 2Heat a 12-inch skillet or wok over medium-high heat. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, which should take about 1 minute, add the diced onion and minced garlic.
3. 3Cook the onion and garlic, stirring constantly, for 1 to 2 minutes until they smell fragrant and the onion begins to soften. Be careful not to burn the garlic.
4. 4Add the chopped 1.5 cups of kimchi to the skillet. Stir-fry the kimchi for 2 to 3 minutes, allowing it to soften slightly and release its aroma.
5. 5Add the 4 cups of cooked rice to the skillet. Use a spatula to break up any clumps of rice and stir it thoroughly to combine it with the kimchi mixture. Stir-fry for 3 to 5 minutes until the rice is heated through.
6. 6Pour in the 2 tablespoons of kimchi juice, 1 tablespoon of soy sauce, and 1 teaspoon of gochujang. Stir everything together until the rice and kimchi are evenly coated with the sauce and the mixture is well combined. Cook for another 1 to 2 minutes until everything is hot.
7. 7If you are using the 1 cup of optional cooked protein, add it to the skillet now. Stir it into the fried rice to combine and heat through for about 1 minute.
8. 8Remove the skillet from the heat. Stir in the 1 tablespoon of sesame oil. Garnish the fried rice with the 2 stalks of chopped green onions and 1 tablespoon of sesame seeds.
9. 9Serve the kimchi fried rice hot immediately.

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