Kimchi Fried Rice
A delicious and safe way to use expired kimchi in a flavorful fried rice.
Ingredients
- 2 cups cooked rice (preferably day-old rice)
- 1 cup expired kimchi (180 days past expiry), chopped
- 1/2 cup cooked protein of choice (such as chicken, beef, or tofu), diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Salt, to taste
Instructions
Heat vegetable oil in a large skillet or wok over medium heat.
Add minced garlic and sliced green onions, and sauté for 1-2 minutes until fragrant.
Add the expired kimchi and cooked protein, and stir-fry for another 2-3 minutes.
Push the kimchi mixture to one side of the skillet, and pour the beaten eggs onto the other side.
Scramble the eggs until they are almost fully cooked.
Combine the kimchi mixture and scrambled eggs, and stir to mix well.
Add the cooked rice to the skillet, and stir-fry for 3-4 minutes until everything is well combined.
In a small bowl, whisk together soy sauce, sesame oil, sugar, black pepper, and a pinch of salt.
Pour the sauce over the fried rice, and continue to stir-fry for another 2-3 minutes.
Taste and adjust seasoning with salt if needed.
Serve hot and enjoy!