
Kimchi Fried Rice with Sautéed Squid and a Poached Egg Recipe
Ingredients (12)
- 2 tablespoons canola oil, divided
- 1 pound squid bodies, cleaned, cut into bite-sized pieces
- 1 cup kimchi, chopped
- 1/4 cup kimchi juice
- 1/4 cup water
- 1 tablespoon gochujang (optional)
- 3 cups cooked white rice, at room temperature
- 2 scallions, ends trimmed, white and green parts thinly sliced and reserved separately
- 1 tablespoon sesame oil
- 4 eggs
- 1 tablespoon roasted sesame seeds
- 1 sheet nori, thinly sliced
Directions
Learn how to make this recipe at Serious Eats