Kimchi Fried Rice (My Korean Kitchen)

Kimchi bokkeumbap with gochujang and sesame finish.

⏱ 20 min · 🍽 Serves 2 · SaucesFrozenRice

Ingredients

• Kimchi (key)
  📍 Aisle 1 Right
• Cooked rice (key)
  📍 Aisle 1 Right
• Gochujang
  📍 Back Coolers (4-door), Door 1, Shelf 1
• Sesame oil
  📍 Aisle 2 Right
• Green onion
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Spam or tocino optional
  📍 Aisle 2 Right
• Quail/duck egg optional
  📍 Aisle 1 Right

Steps

1. Fry kimchi, add rice and gochujang, toss until hot. Finish with sesame oil and green onion.

💡 Store note: Quail/duck egg for chicken egg.

Adapted from My Korean Kitchen (wording rewritten).