Kimchi Fried Rice

Ingredients

• 6 inch broccoli stem, optional
• 1 carrot
• 4 green onions
• 1 cup kimchi plus 2-4 Tbsp kimchi juice
• 2 large eggs
• 2 Tbsp light cooking oil
• 4 cups cooked, day-old rice
• 1 Tbsp soy sauce
• 1 tsp toasted sesame oil

Directions

1. Peel the broccoli stem and carrot with a vegetable peeler, then shred them on the large holes of a cheese grater. You should end up with about 1 cup of each. Cut the green onions into slices, keeping the white parts and green tops separate. Chop the kimchi into rough bite-sized pieces. Crack the eggs into a bowl and beat them lightly with a fork.
2. Warm a large skillet or wok over medium to medium-high heat. When the pan is hot, pour in the oil and tilt the pan so it coats the cooking surface. Add the white parts of the green onions and cook for about 1 minute, just until they begin to soften.
3. Stir in the shredded broccoli stem and carrot, and cook for about 1 minute more. Add the chopped kimchi along with 2-4 Tbsp kimchi juice, using more or less depending on how bold you want the flavor. Let everything bubble until the liquid cooks down and the pan looks mostly dry again.
4. Add the day-old rice to the pan and fold it through the vegetables. Cook until the rice is warmed all the way through. Move the rice out toward the edges of the skillet, then pour the eggs into the open space in the middle. Softly scramble the eggs until set, then fold them back into the rice.
5. Turn off the heat, then drizzle the soy sauce and toasted sesame oil over the fried rice. Fold gently until both are worked through. Taste and add more soy sauce if you want it saltier, or more kimchi juice if you want extra tang or heat. Scatter the sliced green onion tops over the rice right before serving.