
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
Ingredients (13)
- margarine 1.00 tbsp trans fat-free
- yellow onion 0.50 diced
- garlic 1.00 minced
- (3–4 cloves)
- to taste
- russet or baking potatoes 2.00 large russet (baking) potatoes peeled and diced
- low sodium chicken broth 32.00 oz
- sour cream 2.00 tbsp non-fat
- green onion (scallion) 4.00 thinly sliced
- or use chives
- cheddar cheese 0.33 cup shredded
- 50% reduced-fat
- turkey bacon 2.00 slice cooked and crumbled (optional)
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