fried rice

Maybe this site will become a food blog, since all I seem to be doing when I’m not at work or the gym is cooking. I really did think I would have much more free time once I stopped having homework, but not so! At least cooking makes me feel productive.

My mother introduced me to the Youtube delight that is Maangchi, a slightly cherubic, slightly comedic Korean culinary wonder. Her recipes are so easy to follow and she seems genuinely thrilled with every bite. I was craving kimchi fried rice, and after watching her video, decided to make my own.

This recipe is so simple that I wondered if it was even worth typing up here, but it might be helpful, so here it is. My sister Audrey is living with me for the summer, and it fed us happily for quite a few days.

The Easiest Kimchi Fried Rice

Serves 6.

– 3 cups of white rice
– 1.5 cups kimchi (I got mine from H-Mart)
– 3 teaspoons sesame oil
– 1 onion
– 1 bell pepper
– 4 scallions, chopped
– black sesame seeds (optional)

1. As you cook the rice, dice the onion and bell pepper into small chunks. Day-old rice may work even better.
2. Slice the kimchi thinly, about 1 inch wide pieces.
3. Stir fry onion until nearly translucent, then add bell pepper and continue frying for 2-3 minutes.
4. Add kimchi to pan, reserving kimchi juice.
5. Add rice to pan, incorporating fully. Pour the reserved kimchi juice into the mixture, making sure to coat each grain of rice with sauce.
6. Drizzle sesame oil on top for fragrance and add chopped scallions and sesame seeds to garnish.
7. If desired, fry an egg, keeping the yolk runny, to top.