Kimchi Fried Rice

Chopped kimchi wok-fried with leftover rice and sesame oil.

⏱ 15 min · 🍽 Serves 2 · SaucesRiceQuick 15-min

Ingredients

• Kimchi + spoon of brine (key)
  📍 Aisle 1 Right
• Cooked leftover rice (key)
  📍 Aisle 1 Right
• Cooking oil + sesame oil
  📍 Aisle 2 Right
• Gochujang optional
  📍 Back Coolers (4-door), Door 1, Shelf 1
• Green onion + sesame seeds
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Quail or duck egg fried on top
  📍 Aisle 1 Right
• Spam bits optional
  📍 Aisle 2 Right

Steps

1. Stir-fry chopped kimchi in oil 2-3 min.
2. Add rice and brine; break clumps. Stir in a dab of gochujang if you want heat.
3. Finish with sesame oil, green onion, seeds. Top with fried quail/duck egg or crisp Spam.

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

Adapted from Maangchi (wording rewritten).