Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavoring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavorful but also vibrant in color!
2 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 2 for "WHITE RICE"
To Prepare Separately:
3 Tbsp. vegetable oil
1 cup kimchi, chopped into bite-sized pieces
10 oz. canned tuna in oil, drained
4 Tbsp. kimchi pickling liquid
salt to taste
1/8 tsp. black pepper
Garnish:
4 eggs
1 tsp. sesame seeds
8 sheets Korean seaweed (2.5” x 3”), cut in strips
2 stalk green onion, cut into thin slices
1
Measure the rice accurately using the measuring cup
that came with your rice cooker. Rinse rice until water clears, drain and place in
the inner cooking pan.
2
Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.
3
When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes.
4
Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes.
5
When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper.
6
Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion.
