Kimchi Fried Rice

Kimchi Fried Rice 

Ingredients

1 cup ready-made kimchi, coarsely chopped

4 tablespoons canola oil

½ cup carrots, thinly shredded

½ cup frozen green peas

¼ cup kimchi juice, reserved from the packet of kimchi

1 garlic clove, minced

1 teaspoon minced fresh ginger

3 cups leftover cooked short grain rice

2 green onions, thinly sliced, reserve some for garnishing

3 teaspoons soy sauce

1-2 teaspoons sesame oil

3 large eggs

Directions

In large skillet, heat 4 tablespoons canola oil over medium-high heat. Add the white part of the spring onions and stir for a few seconds. Add the frozen peas and stir for a few seconds. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, some of the green onions, soy sauce and sesame oil, stir frying frequently. Divide the rice to 3 portions in serving dishes or bowls.

In another large skillet, heat some canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook sunny side up. Serve over each bowl of rice. Garnish rice with some green onions and sprinkle some red pepper powder on the eggs.