Kimchi Bokkeumbap

stagknight

Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)
For vegan, double check the kimchi and omit the egg
For gluten-free, double-check the kimchi

Serves 2 as a one dish meal or 3 as a side dish

2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
2 green onions cut into 1″ lengths + 1 more thinly sliced
optional: 3/4 cup vegetables or tofu cut into very small pieces (already cooked is ok too)
3 cups cooked and refrigerated rice (day old is best)
3/4 cup drained and chopped kimchi (squeeze out most of the moisture)
1/2 teaspoon sesame oil
3/4 teaspoon Kosher salt
optional: chili paste, if your kimchi isn’t spicy enough (kochujang paste would be ideal)
optional: 1 fried egg per person (sunny side up, runny yolks)
Pre-heat your largest cast-iron skillet or wok over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir-fry for 20 seconds.
If using optional raw vegetables or tofu, add and stir-fry until cooked through (vegetables) or lightly browned (tofu).
Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep this up as long as you can stand it, because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.
Add the kimchi, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.