Kimchi Fried Rice
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.
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!
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