Kimchi Fried Rice with Egg

A tasty one-pot dinner that only takes 10 minutes to make! This Kimchi Fried Rice with Egg is a great way to use up kimchi and rice that you don't want anymore. It tastes great because it's salty, spicy, and filling.

Ingredients:

• 2 cups cooked rice, preferably day-old
• 1 cup kimchi, chopped
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, chopped for garnish

Instructions:

Heat the vegetable oil in a large skillet or wok over medium-high heat

Add the minced garlic and saut for about 30 seconds until fragrant

Add the chopped kimchi and cook for another 2-3 minutes until it begins to soften and brown slightly

Stir in the frozen peas and carrots and cook for an additional 2 minutes

Push the kimchi and vegetable mixture to one side of the skillet, making space for the eggs

Pour the beaten eggs into the cleared space and scramble them until they are fully cooked

Once the eggs are cooked, mix them into the kimchi and vegetable mixture

Add the cooked rice to the skillet and stir-fry everything together for about 3-4 minutes until the rice is heated through and starts to get crispy

Drizzle soy sauce and sesame oil over the fried rice, and season with salt and pepper to taste

Continue to cook and stir for another 2 minutes to combine all the flavors

Garnish with chopped green onions and serve hot

Enjoy your quick and delicious Kimchi Fried Rice with Egg!