- ½ cup thinly sliced scallions
- ½ cup low sodium soy sauce or tamari
- ¼ cup water
- ½ cup diced pepper - spicier pepper will give you spicier rice!
- 2 tablespoons finely chopped garlic
- 1 tablespoon gochugaru - Korean chili powder
- 1 tablespoon toasted sesame oil
- 3 tablespoons canola oil
- 4 cups cooled cooked rice - day-old rice is ideal
- 1 cup coarsely shredded carrot
- 1 cup chopped kimchi
- ¼ cup low-sodium chicken broth
Whisk together all of the sauce ingredients (scallions through toasted sesame oil) in a medium bowl. Set aside.
Heat the canola oil in a large skillet over high heat until shimmering. Add the rice to the hot oil, and spread into an even layer. Cook, without stirring, until the rice is crispy and a light golden brown, about 4 minutes. Stir in the carrot, kimchi, broth, and 3 tablespoons of the sauce you made. Cook, stirring often, until crispy, about 3 minutes. Remove from the heat. Divide the rice mixture between 2 bowls, and serve with the remaining sauce for drizzling over the rice as needed.
- Yields: 2 servings
- Preparation Time: 20 minutes
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