Kelp Kimchi Fried Rice

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 1/2 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

1. 1

   Note: For extra kimchi juice, place kimchi in a mesh sieve set over a bowl. Press with a wooden spoon to extract the juice.

2. 2

   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.

3. 3

   Increase heat to medium-high. Add bok choy or greens and cook, stirring, until greens are wilted and just tender, 2–3 minutes.

4. 4

   Serve hot with fried eggs atop and optional toppings, as desired.