<i>Kimchi</i> Fried Rice

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!

Ingredients (serves 4):

To Cook in the Rice Cooker:

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

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.

Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.

When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes.

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.

Kimchi Fried Rice