Easy Kimchi Fried Rice || cooking the kimchi mellows out its pungency but enhances the fried rice with its spicy complex flavour! To make (per serving): sauté about 1/4C chopped kimchi for a minute, add about 1C leftover refrigerated white rice, a generous splash of kimchi juice, and some gochujang to taste (optional). Stirfry well for about 5 minutes. Remove from heat and drizzle with sesame oil. Serve with a glorious fried egg and a sprinkling of scallion greens and crushed seaweed.
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