Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked white rice, day-old
• 1 1/2 cups Kimchi, chopped
• 2 tbsp Kimchi juice
• 2 tbsp Vegetable oil
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (gluten-free)
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 stalks Scallions, chopped
• 4 servings Fried egg (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a 30.48 cm skillet over medium heat, which is 175°C. Add the 1/2 medium onion, chopped into 0.635 cm pieces, and the 2 cloves garlic, minced. Cook, stirring often, until the onion is softened and looks translucent, about 3 minutes.
2. 2Add the 1 1/2 cups of chopped kimchi and the 2 tablespoons of kimchi juice to the skillet. Cook, stirring occasionally, until the kimchi is slightly softened and fragrant, about 3 minutes.
3. 3Add the 4 cups of cooked white rice, preferably day-old, to the skillet. Use a spatula to break up any clumps of rice. Add the 1 tablespoon of gochujang, 1 tablespoon of gluten-free soy sauce, and 1 teaspoon of sugar. Stir everything together until the rice is evenly coated with the sauce ingredients.
4. 4Continue to cook the rice mixture for 5 to 7 minutes, stirring frequently. You want the rice to be heated through and for some of the grains to become slightly crispy.
5. 5Remove the skillet from the heat. Stir in the 1 teaspoon of sesame oil and the 2 stalks of chopped scallions.
6. 6Serve the kimchi fried rice hot. If desired, top each serving with a fried egg.

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