Kimchi Fried Rice

Here is another delicious vegetarian dinner.  I usually think kimchi is too spicy for me unless I'm really in the mood for something spicy.  Really this dish is nothing but flavor.  The rice to kimchi ratio is perfect to tone down the heat of the kimchi but still has that great kimchi taste.  

Ingredients:
4 TBSP vegetable oil
4 cloves garlic, minced
5 green onions cut into 1″ lengths + 2 more thinly sliced
optional: 1 1/2 cup vegetables or tofu cut into very small pieces (already cooked is OK too)
6 cups cooked and refrigerated rice (day old is best)
1 1/2 cup drained and chopped kimchi (squeeze out most of the moisture)
1 teaspoon sesame oil
1 1/2 teaspoon Kosher salt
optional: chili paste like siracha if your kimchi isn’t spicy enough (kochujang paste is really good too)
optional: 1 fried egg per person (sunny side up, runny yolks)

Dry and cook the tofu/vegetables: If you are using tofu cut it into slices and press between paper towels or a kitchen towel to get as much moisture out as you can.  Dry tofu= better flavor and texture.   I fried the tofu in sesame oil and some soy sauce ahead of time.

Make the fried rice: Pre-heat your largest cast-iron skillet or wok over maximum heat. I have a large electric skillet that works great.  Add the oil, and immediately follow that with the garlic and the 1" green onions. Stir-fry for about 20 seconds.

Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep the rice in the pan as long as you can because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.

Finish the dish: Add the kimchi, tofu or vegetables, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.
I also bought some Korean sushi rolls (kimbap) to serve with the rice.  
Serves 4

Wow!  Even Bailey liked it! 

Recipe adapted from Herbivoracious.com