Kimchi and Ketchup Fried Rice

Ingredients

3 cups steamed rice

⅓ cup napa cabbage kimchi

1 tbsp  neutral cooking oil

3 tbsp ketchup

3  cloves of garlic, minced

1  scallion stalk

2-4  fried eggs / silken tofu

 

 

Preparations

 

Unless using leftover rice, steam 3 cups of white jasmine or Calrose rice. Leave it covered in the fridge for 24 hours. Fresh rice works as well, but day-old rice is preferred.

 

Put kimchi (including the brine) into a small bowl and cut it into bite-size pieces with a pair of kitchen scissors, as kimchi brine tends to stain cutting boards

 

Heat oil in a skillet over medium heat until shimmering. Add garlic and kimchi. Cook until fragrant, and until garlic and kimchi is browned around edges.

 

Add rice to the skillet and pour ketchup evenly over the rice. Fold gently with a wooden spatula until the ketchup is evenly distributed and the garlic and kimchi are well incorporated. Rice should be saturated and vibrant red-orange.

 

Spread the rice evenly across the skillet and continue to cook for about 5 minutes on medium, or just until the rice is slightly toasted. Season with black pepper.

 

To serve, pack the rice into small bowls and overturn onto plates. Garnish with chopped green onion and serve with a fried egg.

 

 

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