Kimchi is a staple in our house. It’s great eaten straight out of the jar, or with any combination of ingredients in a rice bowl. Or our favorite way; in fried rice with cooked greens and a fried egg on top.
Lindsay
- 1 tablespoon oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1-2 cups kimchi, diced
- 1/4-1/2 cup kimchi juice
- 2 cups leftover rice
In a medium skillet, or wok, sauté onion and garlic in oil over medium heat. Add kimchi and kimchi juice. Cook until liquid starts to thicken and things are tender. Add rice, adjusting to make the perfect kimchi to rice ratio to fit your taste.
Top with cooked greens seasoned with oyster sauce, a fried egg, sesame seeds, and Sriracha sauce.
Spencer Family Cookbook 