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Looks like we’re celebrating carbs here at UM, as this rice post is back to back with Yoko’s mugi-toro don! Ain’t nothin’ wrong with carbs, people- get over it!!! Kimchi fried rice is my new favorite dish to cook up at home- it takes seven minutes to make from start to finish (I timed it), and it’s just so heartwarming, and most importantly, EASY. Last week, I made this dish not once, but twice. How’s that for lazy.*

So all you need is kimchi, green onions, some sausage (I always have little Kurobuta links in my fridge, but you can also substitute with ham, or spam, or nothing at all if you prefer) and an egg. The egg is mucho importante- it brings another dimension to the dish so don’t skip this.

Chop onions, kimchi and sausages like so:

Sautee sausage with some oil:

Add onions and kimchi and sautee for about a minute. Dump in rice. Pour some kimchi juice over the rice- not too little or the dish will be bland, but not too much or it’ll turn out too salty.

Sautee altogether for another minute or two, until the rice starts getting a little crispy around the edges (like the stone pot for bibimbap!).

Now, scoop the rice onto your bowl or plate. Take a paper towel and wipe off any fried rice debris, but don’t wash the pan- the sausage fat is important for frying the egg. Plop egg into pan as you desire- I like mine sunny side up.

Slip the egg on top of the rice. That’s it!!! An awesome dish full of flavor and protein that takes less than ten minutes to make. How awesome is this??

*At the expense of my laziness, I wonder if using kimchi in this way is in any way considered a cultural faux pas. Sort of like dumping rice in miso soup in the Japanese culture- everyone does it in the privacy of their own homes, but is it really a no-no???

Also, is it kimchi or kimchee???