Kimchi Fried Rice
|3 Tbsp butter or canola oil|
|1/2 onion, finely chopped|
|1 garlic clove, minced|
|Salt and pepper to taste|
|1 cup kimchi, drained and chopped|
|2 tsp soy sauce|
|2 cups cooked rice, cold or leftover|
|1 Tbsp butter|
|Sliced green onion, strips of nori, sriracha sauce, or toasted sesame seeds (for garnishes)|
Heat the butter in a large nonstick sauté pan over medium heat. Sauté the onion and garlic until softened. Season with salt and pepper.
Raise the heat to high and add the kimchi and cook, letting the kimchi begin to crisp – about 4 to 5 minutes. Add the soy sauce and the rice and stir, lowering the heat again to medium until rice is hot.
Transfer to a serving bowl. Wipe out nonstick pan. Heat 1 Tbsp butter and cook egg sunny side up. Place on top of kimchi fried rice. Top with garnishes if desired.
Makes 2 servings