Ingredients Rice White Rice Kimchi-and-Kale Fried Rice 4.0 (2) 3 Reviews 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 By Rachel Yang Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email 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, as long as you have gochujang, a Korean chile paste, in your pantry. Photo: Abby Hocking Total Time: 15 mins Yield: 2 Ingredients 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 Kosher salt Pepper Thinly sliced scallions and toasted sesame seeds, for garnish Directions 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. Rate it Print