Kimchi Fried Rice

This is a wonderful, new way to use up a surplus of kimchi.

SERVES 4

2 eggs, beaten

11⁄2 tablespoons canola oil

4 cups cooked white or brown rice

2 heads cabbage kimchi, chopped

  1. Spray a nonstick skillet with cooking spray. Pour the eggs in. Allow to cook over medium heat as a flat pancake until nearly set. Flip; cook fully. Remove to a plate and slice. Set aside.
  2. Heat the oil in a wok or large pot over medium-high heat. Add the rice and stir-fry until hot, about 3–10 minutes. Add the kimchi. Cook until cooked through, about 3–10 minutes, stirring occasionally. Stir in the sliced egg.

WHAT IS KIMCHI?

Kimchi is a spicy Korean fermented vegetable dish. It is most frequently made with cabbage, but other varieties including radish and cucumber are also popular. Kimchi is loaded with vitamins A, B, and C and healthy bacteria.