Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Kimchi
• 1-2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Gluten-Free Soy Sauce (Tamari)
• 1 tbsp Sesame Oil
• 1/2 cup Onion
• 1 cup Protein of choice
• 1 tsp Sesame Seeds
• 2 stalks Scallions

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 1 tablespoon of sesame oil and let it heat until it shimmers, about 30 seconds.
2. 2Add the 1/2 cup of onion and the 1 cup of protein of choice to the hot skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the onion pieces look soft and slightly see-through.
3. 3Add the 1 cup of kimchi and the 1 to 2 tablespoons of gochujang (Korean chili paste) to the skillet. Stir everything together and cook for another 2 to 3 minutes, until the kimchi is heated through and the gochujang is fragrant.
4. 4Add the 4 cups of cooked rice and the 2 tablespoons of gluten-free soy sauce (tamari) to the skillet. Stir and toss the ingredients constantly for 3 to 5 minutes, until the rice is evenly coated with the sauce and everything is hot.
5. 5Turn off the heat. Sprinkle the 1 teaspoon of sesame seeds and the 2 sliced scallions over the top of the fried rice. Serve immediately.

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