I've spoken before about my love for fried rice as an easy weeknight meal, but lately I've been wanting to spice it up a little. Believe it or not, I had never had kimchi until relatively recently (there aren't a ton of Korean restaurants in Minnesota, unfortunately) and the first time I tried it, I wasn't so sure if I liked it or not.
But after trying it a few more times, I'm officially a convert–plus, fermented foods are supposed to be very good for you. Ari is still a little wary of the funky, spicy fermented cabbage, so I've been making this fried rice in the meantime–you still get all of the spicy goodness of kimchi, but cooking it for a few minutes tones down the taste.
Kimchi Fried Rice (adapted from Food52)
4 to 5 scallions, whites only, finely sliced
1 1/2 cups kimchi, chopped
2 tablespoons gochujang (Korean chili paste)
4 cups cooked rice
2 tablespoons soy sauce
1 pinch salt, to taste
Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Season with salt, to taste.
Serve topped with a fried egg and sprinkled with scallions greens.