Completely inspired by the Kimchi Fried Rice on Food52, but I like my kimchi more raw than cooked down.
Worth every bite.
- 1 cup leftover rice, cooked
- about 1/2 cup kimchi, finely chopped, plus kimchi liquid
- 1 teaspoon soy sauce
- drizzle of sesame oil
- drizzle of red wine vinegar
- 3 big bok choy leaves, sliced in long thin strips
- 1 egg
Cook up the rice and bok choy in the oil and kimchi juice for 10 minutes or so on medium high heat. I like mine to be crunchy and cooked up really well. Add in the kimchi and cook for 2 or 3 minutes. Add the soy sauce and vinegar and scrape all the bits off the bottom of the pan. Season.
Soft boil the egg and add it to the rice. (I like a 2 minute egg).
I like to drizzle mine with a bit more soy sauce right before eating!