Gluten-Free Kimchi Fried Rice with Eggs (Kimchi Bokkeumbap)

Instructions

1. 1Prepare your ingredients: Finely chop the 1 cup of gluten-free kimchi into small pieces. Measure out the 2 cups of cooked gluten-free rice, 2 tablespoons of kimchi juice, 1 tablespoon of sesame oil, 1 tablespoon of gluten-free soy sauce, and 1 teaspoon of gluten-free gochujang. Thinly slice the 1 stalk of green onions.
2. 2Heat an approximately 25 cm non-stick skillet over medium-high heat (400°F / 200°C). Add the 1 tablespoon of sesame oil and let it heat for about 30 seconds until it shimmers.
3. 3Add the chopped 1 cup of gluten-free kimchi to the hot skillet. Stir and cook for 2 to 3 minutes, until the kimchi is slightly softened and fragrant.
4. 4Add the 2 cups of cooked gluten-free rice, 2 tablespoons of kimchi juice, 1 tablespoon of gluten-free soy sauce, and 1 teaspoon of gluten-free gochujang to the skillet. Stir everything together very well, breaking up any clumps of rice, for about 1 minute until evenly combined.
5. 5Continue to cook the mixture in the skillet for 5 to 7 minutes, stirring occasionally. You are looking for the rice to be heated through and for some of the grains to become slightly crispy, making a gentle sizzling sound.
6. 6While the rice is finishing, heat a separate small non-stick skillet over medium heat (175°C). Carefully crack the 2 large eggs into the skillet and cook them until the whites are set and the yolks are cooked to your preference, about 2 to 4 minutes.
7. 7Divide the kimchi fried rice between two serving bowls. Top each bowl with one of the fried eggs and sprinkle the sliced 1 stalk of green onions over the top.

Substitutions

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