Kimchi Fried Rice

I can't believe I abandoned this poor thing for so long! I will definitely be posting regularly again, with more carnivorous recipes too, I promise!

This is a great way to use up extra kimchi. Also, this recipe is SUPER EASY and great for the lazy and the cooking-retarded. You can't really fuck this up. If you're feeling a little more adventurous, add some pork loin or chicken too!

This recipe calls for Pimenton, which is something not everyone has in their kitchen, but I highly recommend buying. It's cheap and brings out the flavor of everything. It's a mildly spicy, smoky red pepper powder.

2 eggs (optional)
3-4 tablespoons sesame oil
2 cups packed kimchi, cut in to small pieces
2 cups uncooked rice
2 large scallions, minced
1 tablespoon sesame seeds
2-3 tablespoons soy sauce or Braggs
2 teaspoons red pepper
Pinch of pimenton (optional)
Sea salt and black pepper (to taste)

Cook the rice first. Make sure the rice is done before you start cooking and set it aside. It's o.k. if the rice is a little al dente, just stir fry it a bit longer and it should be fine.

Heat the pan/wok on medium-high heat and add a couple tablespoons of the sesame oil. Add the kimchi and stir-fry until transparent.

Add the scallions, rice, soy sauce, sesame seeds, red pepper, and pimenton. Mix well and cook for 3 minutes or so. You'll probably need to add the rest of the sesame oil to prevent burning.

Adding the eggs is optional, but I highly recommend it! Whisk them in a small bowl first and then pour them over the mixture. Stir it often so all the rice gets coated. There should be some small pieces of cooked egg in there, but most of the egg should sink in to the rice, making it a little sticky and sooooo yummy. Stir-fry until the eggs are fully cooked, season with salt and pepper and serve!