Kimchi Fried Rice
6 Cups of Cooked Cooled Rice
1 Small Yellow Onion, peeled and diced
2 Cloves Garlic, peeled and chopped
1 Jar (300g/10.6oz) Mat Kimchi (Cut Cabbage Kimchi)
4 Scallions, sliced
Ground White Pepper
Sea Salt to taste
2 to 3 Tbsp Vegetable or Peanut Oil
1 Tbsp Sesame Oil
Heat a wok over high heat, add oil and mix in the onion and garlic and stir fry until fragrant.
Add the rice, sesame oil, and cook briefly for about 6 to 8 minutes. Then toss in the Kimchi and give it a good stir, add the scallions, and season with salt and pepper.
Serve immediately. Serves 4