Name: Kimchi Fried Rice (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups Cooked white rice-day old preferred; 1 cup Kimchi-chopped; 4 ounces Cooked ham or spam-diced; 1/2 cup Onion-diced; 2 Scallions-chopped, for garnish; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1/2 tbsp Kimchi juice; 1/2 tsp Gochujang-Korean chili paste; 2 Eggs; 2 tbsp Vegetable oil

Recipe tier

2 cups Cooked short-grain rice
4.0 ounces Wagyu steak
1 cup Premium Napa cabbage kimchi
¼ cup Yellow onion
¼ cup Enoki Mushrooms
2 Scallions
1 tbsp Premium soy sauce
1 tsp Sesame oil
1 tbsp Fermented kimchi juice
1 tsp Gochujang
½ tsp Gochugaru
2 tbsp Mayonnaise
2 Black garlic cloves
1 tsp Lemon juice
2 Pasture-raised eggs
2 tbsp Avocado oil

Equipment

Large skillet or wok
Small bowl

Instructions

🎙️ Cook with voice coach

In a small bowl, whisk together the soy sauce, sesame oil, kimchi juice, gochujang, and gochugaru. Set aside.
In a separate small bowl, combine the mayonnaise, minced black garlic, and lemon juice. Stir until smooth and well combined. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat until shimmering. Add the thinly sliced and diced Wagyu beef and sear quickly on all sides until deeply browned, about 2 minutes. Remove the Wagyu beef from the skillet and set aside.
Add the minced yellow onion and enoki mushrooms to the skillet. Sauté until softened and lightly caramelized, about 2 minutes.
Add the chopped premium kimchi to the skillet. Stir-fry until fragrant and slightly softened, about 2 minutes.
Add the cooked short-grain rice to the skillet. Use a spatula to break up any clumps and stir-fry for 3 minutes, ensuring the rice is evenly coated with the kimchi and vegetables.
Pour the prepared sauce mixture over the rice and stir-fry for another 2 minutes, allowing the sauce to coat everything evenly and create a glossy finish.
Return the seared Wagyu beef to the skillet and toss gently to combine with the fried rice.
Push the kimchi fried rice to one side of the skillet. Add the remaining 1 tablespoon of avocado oil to the empty side. Crack the two pasture-raised eggs into the hot oil and cook sunny-side up until the whites are set and the yolks are still runny.
Serve the kimchi fried rice immediately, topped with the freshly fried eggs, a generous drizzle of the black garlic aioli, and garnished with thinly sliced scallions.