Korean Kimchi Fried Rice


Serves 2

Ingredients:

  • 2 Tbsp. sesame seed oil
  • ½ cup diced uncooked shrimp
  • 1 clove garlic, minced
  • ¼ cup diced white onion
  • ½ cup frozen peas, thawed
  • ½ cup kimchi, finely chopped
  • 2 cups cold cooked rice, leftover from the day before, if possible
  • 1 Tbsp. soy sauce
  • 1 Tbsp. kimchi liquid
  • 1 Tbsp. butter
  • 2 eggs

Directions

  1. In a large skillet, heat sesame oil over medium-high heat. Add shrimp and cook for 2 minutes. Mix in garlic, onion and peas, and cook for another minute. Add kimchi, stir in rice and kimchi liquid and soy sauce. Reduce heat to low and cover to keep warm.
  2. Meanwhile, melt butter in a separate skillet over medium heat. Carefully crack eggs into the pan and cook 3-4 minutes or until the egg white is cooked and the yolk is set. Season with salt and pepper if desired. Divide the rice into servings, and place the egg on top of rice.

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