Recipe

Dinner

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Green Olives
Olive Oil
Garlic Cloves
, very thinly sliced
Kimchi
Cooled Sticky Rice
Soy Sauce
Salt & Black Pepper

Kimchi Fried Rice

Ginger makes a great addition to this dish; saute it along with the garlic. To fancy the dish up a bit, serve it with a sunny-side up egg over the top.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 c. Cooled Sticky Rice
  • 1 Green Olives
  • 1 tbsp. Olive Oil
  • 2 Garlic Cloves, very thinly sliced
  • 1/2 c. Kimchi
  • 1 tbsp. Soy Sauce
  • 1/8 tsp. Salt & Black Pepper
  • Cut the scallions in half to separate the dark-green tops from the whites. Cut the roots off the white parts, leaving as much of the scallion as possible, then cut the whites into 1-inch lengths and set aside. Slice the green tops as thinly as you can on a slight angle and set those aside.
  • Warm a large nonstick skillet or wok over high heat. Add the oil, scallion whites, and garlic and sauté for 1–2 minutes. Add the kimchi and cook for another 1–2 minutes.
  • Add the rice to the pan and let it cook for 1–2 minutes without stirring, then stir and let it sit for another 1–2 minutes. Pour the soy sauce into the pan and stir until it's evenly distributed.
  • Season the fried rice with salt and pepper, garnish with the sliced scallion greens, and serve.
Prep Recipes 1

Cooled Sticky Rice🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Short Grain Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.