Scale
Ingredients
- 1 to 2 tablespoons canola or vegetable oil
- 2 cloves fresh garlic (minced)
- 1 cup kale (shredded in ribbons)
- 1 cup broccoli florets
- 5 scallions (whites only, finely sliced, reserve the green parts for garnish)
- 2 cups naturally fermented kimchi (if necessary, chopped)
- 1 to 2 tablespoons gochujang (Korean chili paste)
- 5 to 6 cups cooked short-grain brown rice
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- Sea salt (to taste)
- 1 fried egg (per person, to serve on top)
- 5 scallion greens (to garnish)
- Fresh cilantro (chopped, to garnish)
Instructions
- Heat canola or vegetable oil in a large, deep frying pan over high heat. Then add the garlic, cook until fragrant, about a minute, then add the shredded kale and broccoli, and cook, stirring frequently, for several minutes until the broccoli begins to look nearly cooked. Add more oil if necessary. Add the scallion whites, and cook while stirring for 1 to 2 minutes. Next add kimchi and kochujang, and cook while stirring for 3 minutes until the kimchi starts to soften.
- Add the rice, sesame oil, and soy sauce. Then mix well until the rice is coated with the kimchi.
- Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Season with salt, to taste.
- Serve topped with a fried egg and garnished with scallions and fresh cilantro.
Notes
You can add whatever vegetables you prefer, shredded carrots, shelled edamame, peas, cauliflower, mustard greens, spinach would all work well in this dish.