Kimchi Fried Rice

Featuring rice, or cauliflower rice, and frozen peas and carrots because easy, and fresh garlic and ginger because YUM, and soy sauce, and chili paste, and a forkful of kimchi, and finished with a runny yolk waterfall. For me this is a new kind of comfort food.
I first had kimchi fried rice when we were in Seoul a few years ago. I knew nothing about anything. I was a baby child. I didn’t have any idea what kimchi was (likely referred to as “that red stuff”), but it didn’t matter. I knew I loved my kimchi fried rice with a lacy fried egg on top. Fast forward a few years, to now, and I’m probably best put in the category of knows-just-enough-to-be-dangerous and eats-a-lot-of-kimchi-fried-rice which is what brings me to this blog post today where I show you how I make kimchi fried rice.

INGREDIENTS

a swish of oil
2 cloves garlic, minced
a spoonful of fresh crushed ginger
2-3 cups leftover cooked rice or cauliflower rice
2 cups frozen peas and carrots
1 cup kimchi (more or less to taste)
2 tablespoons soy sauce (more to taste)
3 beaten eggs
1-2 tablespoons chili paste or sriracha for topping
sesame oil and/or sesame seeds for topping

INSTRUCTIONS

1. Aromatics: Heat the oil in a large skillet over medium high heat. Saute the garlic and ginger until fragrant.
2. Main Stuff: Add the rice, peas and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling.
3. Eggs: Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.
4. Finishing: Serve with chili paste, sesame oil, sesame seeds, green onions, whatevs kinda thing you like.