Kimchi Fried Rice
adapted from one of my favorite recipe authors on Serious Eats, Nick Kindelsperger
4 Cups kimchi, chopped into bite-sized bits (DON'T TOUCH IT for crissakes)
4 Cups white rice, preferably a day old
1 Tablespoon unsalted butter
1 Tablespoon go chu jang, Korean red pepper paste
1 Tablespoon sesame oil
- Heat up a little oil in a fry pan over medium heat. When the oil shimmers, add the kimchi.
- Once the kimchi is warm, in about 2 minutes, add butter and go chu jang. Stir until completely coating the kimchi.
- Add the rice, breaking up clumps, and stir until evenly distributed through the kimchi.
- Pour sesame oil over the rice and stir again.
- Allow the bottom of the rice-kimchi mixture to develop a little crust.
- Take out the mixture and divide among 4 bowls. Cover with plates to keep it hot.
- Turn down the heat in the frypan, add some more oil, and scrape out bits of leftover rice.
- Break 4 eggs into the pan. Cook slowly. When the egg is still a little oozy, turn off the heat. Put one egg on top of each bowl of kimchi rice. Serve at once.