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–+ servings
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Makes

2 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 scallions thinly sliced
  • 1 teaspoon fresh ginger finely chopped
  • 1 cup Atlantic Sea Farms Sea-Chi kelp kimchi
  • 3 tablespoons kimchi juice from jar; see note
  • 2 cups cooked cooled rice
  • 2 teaspoons toasted sesame oil
  • 1 ½ teaspoons soy sauce or tamari
  • 3 cups chopped bok choy Swiss chard, or spinach
  • 2 large eggs fried and seasoned with salt, soy sauce, or tamari
  • Optional toppings: furikake slivered nori, sliced scallions

Instructions

  • Note: For extra kimchi juice, place kimchi in a mesh sieve set over a bowl. Press with a wooden spoon to extract the juice.
  • In a large skillet, heat olive oil over medium heat until hot but not smoking. Add scallions and ginger, and cook, stirring occasionally, until tender, about 3 minutes. Add kimchi and kimchi juice. Cook, stirring occasionally, until hot and liquid is mostly reduced, about 2 minutes. Add rice, sesame oil, and soy sauce, and stir to incorporate well.
  • Increase heat to medium-high. Add bok choy or greens and cook, stirring, until greens are wilted and just tender, 2–3 minutes.
  • Serve hot with fried eggs atop and optional toppings, as desired.