Kimchi Fried Rice with Egg (Gluten-Free)

Ingredients

• 4 cups Cooked Rice (cooled)
• 1.5 cups Kimchi
• 2 tablespoons Kimchi juice
• 0.5 cup Onion
• 2 cloves Garlic
• 2 tablespoons Tamari (Gluten-Free Soy Sauce)
• 1 tablespoon Gochujang (Korean Chili Paste)
• 1 tablespoon Sesame Oil
• 4 large Eggs
• 2 stalks Green Onions
• 1 tablespoon Sesame Seeds
• 2 tablespoons Avocado Oil

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

Instructions

1. 1Finely chop the 1.5 cups of kimchi, 0.5 cup of onion, and 2 cloves of garlic.
2. 2Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat, which is 204.4°C (200°C).
3. 3Add the chopped 0.5 cup of onion and 2 cloves of garlic to the hot skillet. Cook, stirring often, until the onion is softened and translucent, about 2 minutes.
4. 4Add the chopped 1.5 cups of kimchi and 2 tablespoons of kimchi juice to the skillet. Cook, stirring, for another 3 minutes until the kimchi is slightly softened.
5. 5Add the 4 cups of cooked rice, 2 tablespoons of tamari, and 1 tablespoon of gochujang to the skillet. Mix everything together thoroughly, breaking up any large clumps of rice with your spoon or spatula. Continue to cook, stirring occasionally, for 5-7 minutes, until the rice is heated through and has some slightly crispy bits.
6. 6While the rice is cooking, heat 2 tablespoons of avocado oil in a separate non-stick skillet over medium heat, which is 175°C. Carefully crack the 4 large eggs into the skillet. Cook until the egg whites are set and the yolks are cooked to your preference, about 3-5 minutes.
7. 7Divide the kimchi fried rice among 4 plates. Top each serving with one of the fried eggs. Garnish with the 2 stalks of sliced green onions and 1 tablespoon of sesame seeds.

Substitutions

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