Kimchi Fried Rice
Total time: 10 minutes
Serves 3 as a meal or 6 as a side dish
- A Frywall that fits your pan (see our sizing guide)
- 1 1/2 cups kimchi
- 3 cups cooked white rice, cooled overnight, preferably short grain
- 2 eggs
- 1/2 cup frozen peas
- 2 tbsp. vegetable oil
- 1 1/2 tsp. soy sauce
- salt to taste
Heat a skillet on medium high, add a tablespoon of vegetable oil, and place the Frywall into position. Crack and scramble the eggs until well done, stirring for about a minute. Remove the eggs from the pan into a small bowl.
Add another tablespoon of oil to the pan, then stir in the rice. Use a large spoon to break up the clumps, stir-frying constantly for about four minutes, or until the grains are mostly separated and well heated. Add the kimchi and peas to the pan, stirring for about two minutes to cook the peas.
Add the soy sauce to the pan, then stir in the cooked eggs, mixing all the ingredients well. Taste the fried rice and add a little more salt if you want it saltier.
Bon appétit and have a delicious weekend.