Last month, we got savoy cabbage and oriental radishes in our CSA box.  So I made my first kimchi. It came out surprisingly well. If I make it again, I will need to post it, but for now, it will become the star of the fried rice.

I also had gotten a very large bok choy, half of which I froze.

Both came together in a very happy fried rice. It was perfect served with some extra kimchi as a garnish.

Kimchi Fried Rice

adapted from Ministry of Curry

6 cups of cooked Jasmine rice

3-4 eggs

1/2 cup diced onions

1/4 cup chopped scallions

4 garlic cloves minced

1 cup of Kimchi chopped with liquid

2 cups chopped bok choy

2 tbsp canola oil

Directions:

Cook rice and set aside to cool, or use day old rice.

Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Remove from wok and set aside.

In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.

Add bok choy, half of the scallions and cook for another 2 mins on high heat (with frozen bok choy it will take a bit longer to cook to get rid of the moisture). Add cooked rice, scrambled eggs and mix well. Add salt if needed.

Serve topped with the remaining scallions with additional kimchi to pass. Enjoy!

Serves 4.