Recipes for "kimchi fried rice"

Heat canola oil in large nonstick skillet over high heat. Add ground beef and white parts of green onion; reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.

Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.

Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.

Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Aromatics: Heat the oil in a large skillet over medium high heat. Saute the garlic and ginger until fragrant.

Main Stuff: Add the rice, peas and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling.

Eggs: Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.

Finishing: Serve with chili paste, sesame oil, sesame seeds, green onions, whatevs kinda thing you like.

Heat 1 tablespoon of the oil in a large nonstick skillet. Saute the onion, garlic, and ginger until soft and fragrant.

Add another 1 tablespoon oil to the pan and add the vegetables. Saute until tender-crisp. Season generously with salt and pepper.

Add the rice and 1 tablespoon oil (if needed). Stir fry until heated through and/or lightly browned. Season with salt and pepper. Serve with lime (or calamansi, if in the Philippines) and soy sauce.