Kimchi Fried Rice

Kimchi Fried Rice

Ingredients

Scallion Salad
• 8 scallions, white and pale green parts only
• 2 teaspoons toasted sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon Gaby’s This is Everything Seasoning
• 1/2 teaspoon red pepper flakes

Fried Rice

• 1 16-oz jar cabbage kimchi, including juice
• 3 tablespoon olive oil
• 1 yellow onion, diced
• 6 garlic cloves, minced
• Kosher salt
• 4 cups day-old cooked white or brown rice
• 2-3 tablespoons soy sauce (or tamari), plus more as needed
• 1-2 tablespoons Gaby’s This is Everything Seasoning

Instructions

1. Slice scallions into rounds or matchsticks. Combine with the remaining ingredients. Set aside.
2. Drain kimchi, reserving the juice. Chop finely the kimchi and set aside. In a large wok or skillet over medium-high heat, heat the oil. Add the onions and cook until translucent, around 5 minutes. Add the garlic and cook for about 30 seconds more. Turn heat to high and add kimchi. Cook for 6-8 minutes until the edges become crispy and kimchi begins to stick to the pan.
3. Add the rice into the wok, and use a wooden spoon to break up the chunks. Add in the reserved kimchi juice and mix until well combined.
4. Turn off heat and drizzle the mixture soy sauce. Taste and adjust as needed.
5. Transfer fried rice to a bowl, top with scallion salad, and sprinkle with This is Everything seasoning.