Kimchi Fried Rice

Name: Kimchi Fried Rice
Prep time: 15 min
Total time: 20 min
Yield: 2–3 bowls
Ingredients: 3 cups, day-old Cooked rice; 1 cup, chopped, plus a splash of juice Fogato kimchi; 3, sliced Scallions; 1 tbsp Fogato gochujang; 1 tbsp Soy sauce; 2 tsp Sesame oil; 1 tsp Rice vinegar; 1 tsp Fogato fermented honey garlic; 1 tbsp Neutral oil; 2–3 Eggs; 1 tsp Sesame seeds; 1 tbsp Fogato asian topping

Day-old rice, your kimchi, fried eggs on top.

Ingredients

3 cups, day-old Cooked rice
1 cup, chopped, plus a splash of juice Fogato kimchi
3, sliced Scallions
1 tbsp Fogato gochujang
1 tbsp Soy sauce
2 tsp Sesame oil
1 tsp Rice vinegar
1 tsp Fogato fermented honey garlic
1 tbsp Neutral oil
2–3 Eggs
1 tsp Sesame seeds
1 tbsp Fogato asian topping

Steps

Fry the kimchi and white parts of the scallions in the oil over high heat until it starts to caramelize.
Add the rice, breaking it up, then the kimchi juice, gochujang, soy, rice vinegar and a little Fogato fermented honey garlic. Fry until crispy in spots.
Stir in the sesame oil and scallion greens.
Fry the eggs and set one on each bowl with sesame seeds and Fogato asian topping.
Serve with the Asian pear avocado slaw and your 48-hour tofu.

Day-old rice is the trick: fresh rice goes mushy. I get my kimchi at Costco.

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