what's for dinner tonight: kimchi fried rice (kimchi bokkeumbap)

With my remaining jar of kimchi, stored in the back of the fridge for weeks, and some old steamed rice, I was determined to try a Korean classic.

Ingredients:

2 cups of white rice, cooked

1 cup of kimchi, chopped

1/2 a small onion, chopped

1/4 cup of corn

1/4 cup of peas

4 tbsp. of olive oil

1 tbsp. of sesame oil

3 tbsp. of soy sauce

Salt to taste

Fried egg, to add to the top of the rice

Chopped green onion, for garnish

Take out about 1 cup of kimchi from the jar.

Chop the kimchi, and reserve the juices..

Chop up the onion and green onion.

In a wok, heat the olive oil on high, and add the onion. Stir fry until it starts to yellow, about 1 minute.

Add the kimchi and stir fry for about 1 minute.

Add the rice, peas, corn, and green onion. Mix well. Add in the sesame oil and season with soy sauce and salt if needed.

Serve with a fried egg on top. A giant squirt of Sriracha sauce will really make the dish.

Enjoy! Nom, nom, nom...