This is my go to dish when I have leftover rice and/ or kimchi from having Bibimbap the night before. I like my fried rice with equal parts veggie to rice, so that’s how this turns out, if you like more of a traditional fried rice, with mostly rice, adjust accordingly.
-2 Tbsp canola or vegetable oil
-2 carrots, shredded
-4 green onions, sliced
-1 cup kimchi
-2 c day old rice
-4 Tbsp soy sauce
-1 Tbsp sugar or honey
-1 fried egg per person
Heat a large skillet or wok over medium to medium-high heat. Once hot, add the oil and swirl to coat the surface. Add the carrot and green onion, sauté for about 2-3 minutes, or until slightly softened. Add the kimchi, continue to cook 2 more mintes.
Add the rice to the skillet and cook, stirring often, for 5 minutes. Stir in the soy sauce and sugar/ honey.
Sere fried rice in bowls, with a fried egg on top.
