Kimchi Fried Rice by Staub

Makes 4 to 6 Servings

Ingredients:

• 2 tablespoons mild-flavored oil, such as grapeseed
• 1 onion, diced
• 1½ cups kimchi, roughly chopped
• 1 to 2 tablespoons gochujang
• 4 cups cooked day-old short-grained rice, at room temperature
• 2 tablespoons toasted sesame oil
• ½ cup chopped green onions
• 2 teaspoons soy sauce
• salt

For serving:

• Shredded nori seaweed
• Toasted sesame seeds
• Fried eggs (optional)

Directions:

In a large cast-iron fry pan, heat the mild-flavored oil over medium heat. Add the onion and cook for 3 to 5 minutes, until translucent Add the kimchi and gochujang and cook for 4 minutes, or until the liquid at the edges of the kimchi starts to simmer.

Meanwhile, toss the rice with the sesame oil. Add the rice and ¼ cup of the green onions to the pan with the kimchi. Drizzle the soy sauce over the rice and stir-fry for to 5 minutes, until the rice is hot and has absorbed all of the liquid. Taste and add salt if needed. Remove the pan from the heat, spoon into bowls or onto a plate, and top with the remaining ¼ cup green onions, some shredded nori, and sesame seeds. Top each bowl with a fried egg.

From: The Staub Cookbook, Alana Kysar of Fix Feast Flair