Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked rice, cold
• 1 1/2 cups Kimchi, chopped
• 2 tbsp Kimchi juice
• 1 tbsp Gluten-free soy sauce
• 1 tsp Gochujang (Korean chili paste)
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Vegetable oil
• 1 tsp Gluten-free Gochujang
• 1 tsp Sesame oil
• 1 tsp Sesame seeds
• 2 stalks Green onions, chopped

Instructions

1. 1Place a 12-inch skillet or wok over medium heat, which is 350°F (175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1/2 medium onion, chopped, and the 2 cloves garlic, minced, to the hot skillet. Sauté for about 2 minutes, stirring occasionally, until the onion looks softened and the garlic smells fragrant.
3. 3Add the 1 1/2 cups kimchi, chopped, and the 2 tablespoons of kimchi juice to the skillet. Cook for another 2 minutes, stirring, until the kimchi is heated through.
4. 4Add the 4 cups cooked rice, cold, the 1 tablespoon of gluten-free soy sauce, and the 1 teaspoon of gochujang to the skillet. Stir everything together well, breaking up any clumps of rice, and cook for 3 to 5 minutes, until the rice is heated through and evenly coated.
5. 5Stir in the 1 teaspoon of sesame oil until combined.
6. 6Serve the kimchi fried rice hot. Garnish with the 1 teaspoon of sesame seeds and the 2 stalks green onions, chopped.

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