Kimchi Fried Rice

Big Green Egg

Recipe courtesy of #BGETeamGreen member Christopher Sussman AKA The BBQ Buddha The BBQ Buddha shares his recipe for Beef Asparagus Stir Fry prepared on the Carbon Steel Wok.

PREP TIME

15 Minutes

EGG TEMP

500°F/260°C

COOK TIME

15 Minutes

SERVINGS

1-4

Ingredients

2 cups (480 ml) day old rice
1 cup (240 ml) Kimchi, diced
2 tablespoons (30 ml) Gochujang
2 tablespoons (30 ml) butter
3 green onion whites, minced
3 cloves garlic, minced
1 teaspoon (5 ml) sesame oil
1 tablespoon (15 ml) canola oil
Sliced green onions
1 sunny side up egg for garnish

Instructions

Step 1

Set the EGG for direct cooking at 500°F/260°C with the Carbon Steel Wok (close bottom vent before adding the wok).

Step 2

Heat the canola oil in the wok. Then add the onions and garlic, cook for a minute or two until fragrant. Add the kimchi. Next add the rice, stir to break up and get warm. Mix in the gochujang. Lastly, add butter and mix well.

Step 3

When the rice is warm and a little crunchy, carefully remove the wok from the Big Green Egg. Drizzle with sesame oil and top with green onion and friend egg.

Step 4

Enjoy!

Instructions

Set the EGG for direct cooking at 500°F/260°C with the Carbon Steel Wok (close bottom vent before adding the wok).
Heat the canola oil in the wok. Then add the onions and garlic, cook for a minute or two until fragrant. Add the kimchi. Next add the rice, stir to break up and get warm. Mix in the gochujang. Lastly, add butter and mix well.
When the rice is warm and a little crunchy, carefully remove the wok from the Big Green Egg. Drizzle with sesame oil and top with green onion and friend egg.
Enjoy!

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