Kimchi Fried Rice

I thought this kimchi fried rice would be exciting and invigorating. Instead I felt comforted and warmed. The spiciness increases gradually from the back of your mouth, but the rice keeps the heat from overwhelming your palate.

Kimchi Fried Rice

adapted from one of my favorite recipe authors on Serious Eats, Nick Kindelsperger

Serves 4

vegetable oil
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
4 eggs

1. Heat up a little oil in a fry pan over medium heat. When the oil shimmers, add the kimchi. 
2. Once the kimchi is warm, in about 2 minutes, add butter and go chu jang. Stir until completely coating the kimchi. 
3. Add the rice, breaking up clumps, and stir until evenly distributed through the kimchi.
4. Pour sesame oil over the rice and stir again. 
5. Allow the bottom of the rice-kimchi mixture to develop a little crust.
6. Take out the mixture and divide among 4 bowls. Cover with plates to keep it hot.
7. Turn down the heat in the frypan, add some more oil, and scrape out bits of leftover rice.
8. 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.