Kimchi Fried Rice

A classic Korean stir-fry of day-old short-grain rice with tangy kimchi, scrambled egg, garlic and green onions, cooked until slightly crisp.

Ingredients

2 tbsp	30 ml	cooking oil
1 tbsp	15 ml	sesame oil
2		eggs, lightly beaten
3		garlic cloves, coarsely chopped
0.5		small onion, chopped
4 cups	960 ml	day-old cooked short-grain rice
1 cup	240 ml	kimchi, roughly chopped
0.5 tsp	2.5 ml	salt
3 tbsp	45 ml	soy sauce
1 tbsp	15 ml	sugar
3		green onions, sliced on the bias
1 tsp	5 ml	white pepper

In a large skillet, heat the cooking oil and sesame oil until a wisp of white smoke appears. Add the eggs and lightly scramble them until just set, about 1 to 2 minutes. 2. Stir in the garlic and onion and cook until the onion is translucent, about 1 minute. 3. Fold in the rice and kimchi, pressing down in small circles to separate the rice grains. 4. Add the salt, soy sauce and sugar and continue to fold for about 1 to 2 minutes; don't be afraid to scrape the rice stuck to the bottom of the pan. 5. Cook about 1 more minute until the rice absorbs the sauces and is slightly crisp at the edges. 6. Fold in the green onions and white pepper, cook another minute and serve immediately.