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Recipe Card
ingredients
- 2 bags Success Rice Boil-in-Bag White Rice
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 2 scallions, chopped, plus more for garnish
- 1 1/2 cup kimchi
- 1/4 cup kimchi juice
- 2 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons furikake
- 1 teaspoon black pepper
- 2 teaspoons butter or cooking oil
- 4 eggs
- Toasted sesame seeds, for topping
Method
Step 1
Pour 3 quarts of water into a large pot and submerge 2 bags of Success Rice Boil-in-Bag White Rice. Bring water to a boil, and boil uncovered for 8-10 minutes, then remove the bags with a fork and drain.
Step 2
While the rice cooks, prepare the vegetables. In a large skillet, add cooking oil and warm on medium-low heat. Add onion and cook until translucent. Add minced garlic, scallions, and chopped kimchi. Stir to incorporate the ingredients and cook for 3 minutes, or until some of the kimchi juice cooks off.
Step 3
Add in the cooked rice one bag at a time and the reserved kimchi juice, folding the ingredients into the rice. Turn the heat to medium and cook until the rice absorbs the juice, stirring occasionally. Add the soy sauce, sesame oil, furikake, and black pepper over the rice and fold the ingredients until all of the rice is evenly coated. Use a wooden spoon to scrape the browned bits at the bottom of the pan and mix it into the rice. Turn the heat down to low and allow the rice to cook uncovered.
Step 4
While the kimchi fried rice cooks, cook the eggs. Heat butter or oil in a separate skillet over low-medium heat. Once the butter is melted, crack the eggs onto the skillet leaving space between each egg. Cook uncovered for about 2 to 2 ½ minutes. The eggs are ready when the egg whites go from clear to white and the edges start to crisp.