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Side Dish
Korean
6 - 8 servings
5 minutes
10-15 minutes
2 tbsp (30 ml) cooking oil
1 tbsp (15 ml) sesame oil
3 garlic cloves, coarsely chopped
2 each eggs, lightly beaten
1/2 small onion, chopped
4 cups (960g) day old rice, short grain
1 cup (240 g) kimchi, rough chopped
1/2 tsp salt
3 tbsp (45 ml) soy sauce
1 tbsp (15 g) sugar
1 tsp (5 g) white pepper
3 green onions, bias sliced
In a large skillet, heat the oils until a whisp of white smoke appears. Add the eggs and lightly scramble them until just set, about 1 to 2 minutes.
Stir in the garlic and onion, and cook until translucent, about 1 minute. Fold in the rice and kimchi, pressing down in small circles to separate the rice grains.
Add the salt, soy sauce and sugar. Continue to fold the rice for about a minute or two. Don’t be afraid to scrape the rice stuck to the bottom of the pan. Cook it until the rice absorbs the sauces and is slightly crisp on the edges.
Fold in the green onions and white pepper, cook it for an additional minute. Serve immediately.
