If I make rice, I always make way too much. On purpose of course, because I am already thinking about tomorrow's kimchi fried rice! With the amount of kimchi that is in my fridge at all times, there is always half an open jar that is perfect for this recipe. 🍳🍚🥢

What you’ll need:

• 1T vegetable oil
• 1 garlic clove, finely chopped
• 2 spring onions, white parts finely chopped and green stems, finely sliced
• 1 cup OH NA MI Kimchi, roughly chopped
• 2 cups cold rice (cooked the day before)
• 1T soy sauce
• 1T sesame oil

To Serve:

• 2 eggs, fried
• 1t white sesame seeds
• 3 sheets dried gim (seaweed)

Let's GO!💥

Heat a large frying pan or wok over medium heat. Add the vegetable oil and let it heat up for a minute. Add the garlic and the diced spring onion and sauté for 2-3 minutes until they start to soften.

Add the chopped kimchi to the skillet and continue to cook for another 2 minutes.

Push the kimchi and vegetables to one side of the skillet and add the cooked rice to the other side. Break up any clumps of rice with a spatula. Stir everything together. Cook for an additional 2-3 minutes, stirring occasionally, to allow the rice to absorb the flavors.

Add soy sauce and sesame oil to the pan and stir well to evenly distribute the sauces.

Serve sprinkled with the sliced spring onions and sesame seeds and a fried egg.

OH NA MI, that’s good!