Quick & Easy

Kimchi Fried Rice

Use whatever vegetable that you have in your fridge. I used carrots, onion, green peppers, red chili peppers, and baby bok choy, but you could use just about anything, broccoli, cauliflower, cabbage etc. 

You can add more or less vegetables, rice, kimchi, & hot peppers, however you like it.

1 cup white rice, boiled and cooled.

1/2- 3/4 cup homemade or store bought Kimchi chopped into bite size pieces, including juices

1/4 onion, sliced thin

1/4 green pepper, chopped fine

1 small carrot, sliced thin

1 small or more red chili pepper, according to taste

6 baby bok choy, sliced in half, washed & dried, sprinkled with olive oil & seasoned with kosher salt, garlic powdered & black pepper.

2 Tbsp Mirin

1-2 Tbsp sesame oil, to taste

1  tsp. black soy

3 tsp Olive oil 

Black salt for topping** Optional

In a large pan, heat 1 tsp or so olive oil on med heat, add the baby bok choy, cook until edges are brown on both sides and they have softened. Remove from pan- Don't wash

Put 1  tsp or so of olive oil and fry the onions, peppers, carrots, and hot pepper in the same pan until just starting to caramelize and cooked through

Add mirin, black soy, sesame oil and kimchi to the pan, and cook for about 5-6 minutes until juice has almost evaporated. 

Remove from pan. Add last tsp of olive oil, get nice and hot, and add cold rice and stir fry, scraping the bits and pieces from the bottom of the pan!

Cook for about 3 minutes of so, add the veggies and bok choy to the rice, stirring well to coat, and cook for a couple more minutes. Adjust seasoning and spice level to taste and Enjoy!

** I like to sprinkle a little Indian black salt, which tastes like egg on top for an authentic taste