Kimchi Fried Rice

泡菜炒饭

Kimchi Fried Rice — Home-styleChengdu home cooking.

Ingredients

• cold cooked rice
• Sichuan-style kimchi (suan cai)
• egg
• garlic
• sesame oil

Instructions

1. Heat wok over medium-high heat. Add 1 tsp neutral oil (e.g., canola), then garlic—stir 15 seconds until aromatic but pale. (Garlic pieces soften but retain pale ivory color)
2. Add chopped kimchi and stir-fry 1 minute until bubbling and slightly reduced. (Kimchi releases small bubbles and darkens slightly)
3. Push kimchi to one side. Crack egg into empty space and scramble until just set—then mix with kimchi. (Egg forms soft, golden curds, no browning)
4. Add cold rice. Break up clumps and stir-fry 2 minutes until rice is heated through and begins to crisp at edges. (Rice grains separate and some develop light golden flecks)
5. Turn off heat. Stir in sesame oil. Taste and adjust—add a pinch of white pepper if desired (optional). Serve hot. (Oil coats each grain with a subtle sheen)