When chef Rachel Yang finishes a long shift at her Seattle restaurant Joule, this fried rice is her go-to quick snack. It’s a great use for all of that leftover takeout rice and relies mostly on pantry staples.
Slideshow:More Fried Rice Recipes
1 tablespoon gochujang (Korean chile paste)
2 teaspoons soy sauce
3 tablespoons sesame oil
1 cup chopped kale leaves
1/2 cup kimchi, chopped, plus more for serving
2 cups cooked white rice
2 large eggs
Thinly sliced scallions and toasted sesame seeds, for garnish
How to Make It
In a small bowl, whisk the gochujang with the soy sauce.
In a large nonstick skillet, heat 2 tablespoons of the sesame oil. Add the kale and the 1/2 cup of kimchi and stir-fry over moderately high heat until the kale is softened, about 2 minutes. Fold in the cooked rice. Add the gochujang sauce and stir-fry until the rice is starting to brown, about 2 minutes more. Divide the fried rice between 2 bowls and wipe out the skillet.
In the skillet, heat the remaining 1 tablespoon of sesame oil. Crack the eggs into the skillet and cook over moderate heat until the whites are firm and the yolks are still runny, about 5 minutes. Season with salt and pepper. Top the rice with the fried eggs and garnish with sliced scallions and toasted sesame seeds. Serve with additional kimchi.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.