Korean Kimchi Fried Rice

by HexClad Cookware

Time to complete

20 minutes

Serving size

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What You Need

Ingredients

30g unsalted butter
100g finely chopped yellow onion
200g drained and chopped kimchi
400g cooked day old rice, preferably short-grain
1 tbsp low-sodium soy sauce
2 tsp gochujang, optional
2 tsp sesame oil
2 tbsp vegetable oil
2 large eggs
Slivered nori, toasted sesame seed, cilantro, and finely sliced spring onion, for garnish

Preparation

Heat a HexClad 20 cm Hybrid Wok or HexClad 30 cm Hybrid Pan over high heat. Add butter and onion and cook, stirring, until tender, about 1 minute. Add kimchi and cook, stirring, until extra liquid cooks off, about 1 minute. Add rice, soy sauce, and gochujang, if using and cook, stirring one or two times, allowing the rice to crisp on the bottom in between, about 4 minutes more. Stir in the sesame oil and remove from the heat.

Place a 20 cm HexClad Hybrid Pan over medium-high heat, and add the oil. Crack eggs into opposite sides of the pan and cook, undisturbed, until the edges of the whites are golden, about 2 minutes.Tilt the pan slightly and use a spoon to base the whites around the yolk until whites are set, about 1 minute more.

Serve rice topped with eggs, nori, sesame seeds, and spring onion.