Kimchi Fried Rice
Fast & easy Kimchi Fried Rice is full on delicious, and easy to get on the table in 20 minutes. Who's hungry?
Equipment
- None
Ingredients
- 2 tablespoons clarified butter plus more if needed
- 1 tablespoon dark sesame oil
- 1 cup shelled edamame
- 4 cups of cooked basmati rice cold
- 1 cup napa cabbage kimchi roughly chopped
- 4 large eggs
- 1 teaspoon tamari
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat a large, nonstick skillet to medium heat. Give it a full 3 minutes to preheat, then add the 2 tablespoons of clarified butter and 1 tablespoon dark sesame oil. The clarified butter should melt quickly.
- Cover the cup of shelled edamame with hot water in a bowl and let it warm up while you prepare the rest of the dish. Drain before using.
- Add 4 cups of cooked, cold basmati rice to the pan and break up any chunks, for 8 minutes total. Stir once every minute for 4 minutes, then stir once every 2 minutes for another 4 minutes. You want to allow the rice to get crispy. The pan should still be very hot.
- Next add 1 cup each of roughly chopped kimchi and edamame. Cook until they are warmed through, about 2 minutes.
- Move the rice to one side of the pan. Crack your 4 eggs into the empty side of the pan and allow them to fry for 10 seconds, then start scrambling them with a heatproof spatula. Add more clarified butter if necessary. This should be a quick process. Once the eggs are scrambled, mix it in with the rice.
- Add a teaspoon of tamari for flavor. Check for seasoning and add salt and pepper to taste. Serve hot.