This is a great recipe if you have leftover cooked rice and a jar of kimchi. Kids love it! Grownups too.
Serves 4. Takes about 15 minutes, if your rice is already cooked.
3 cups cooked rice (Any rice. White, brown, quinoa, whatever.)
2 cups kimchi
1/4 yellow onion, chopped
1 stem of green onion, chopped
3 tablespoons kimchi juice
1 tablespoon sesame oil
1 teaspoon sesame seeds
Soy sauce or Bragg’s Liquid Aminos, to taste
For garnish: Roasted seaweed
Make like this:
Sautee onion with oil in a pan. Add kimchi when onion is translucent. Add kimchi juice.
Microwave your leftover rice a little bit if it’s been refrigerated — you just don’t want it to be cold. Add the rice to the pan. Mix everything together. Add sesame seeds, plus soy sauce or Bragg’s Liquid Aminos. Add green onion. For those who like a little bite, add Srirachaor Gochujang (depending on the spiciness of your kimchi).
Crumble roasted seaweed on top.
Add as you wish:
5 strips of bacon (sauté this with the onion)
A fried egg on top of each serving