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Easy kimchi fried rice

A no-fuss vegetarian meal, kimchi fried rice is a great way to use up kimchi that has gotten too sour to eat plain. 

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    Scramble an egg into your fried rice, or serve one sunny side up on top.
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I like to eat kimchi as a condiment with rice or plain as a snack. I also like to toss it into savory pancakes or stir-fry it with meat and/or tofu. But the easiest, no-fuss recipe I’ve found is to make kimchi fried rice.

This is a great way to use up kimchi that has gotten too sour to eat plain but you can use fresh kimchi as well. If you prefer, you can also top the rice with a sunny-side up egg instead of scrambling it into the rice.

Easy kimchi fried rice
Serves 1

Recommended: Vegetarian ideas: 35 meatless dishes

1 tablespoon vegetable oil, like canola
1 large egg
1 cup cooked white rice (preferably day-old)
1 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons kimchi juice
1/3 cup chopped kimchi
1 green onion, chopped (optional)
Roasted sesame seeds (optional)

1. Heat the oil in a wok or nonstick skillet over medium-high heat. Crack the egg in and stir to mix the yolk with the white. When the egg is almost set, about 45 seconds, scramble it.

2. Add the rice, soy sauce and sesame oil, followed by the kimchi juice and kimchi. Stir and cook until the rice is heated through and evenly colored. Taste and add more soy sauce if necessary.

3. Scoop onto a plate, garnish with green onions and sesame seeds and serve immediately.

Related post on Pickles and Tea: How to Host a Kimchi-Making Party

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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