A delicious and easy-to-make fried rice dish featuring spicy kimchi and a hint of chili oil.
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Begin by cooking the rice according to package instructions and set aside.
In a large pan, heat the chili oil or schezwan sauce over medium heat.
Add the chopped onions and sauté until they become translucent.
Stir in the chopped kimchi and cook for a few minutes until heated through.
Add the cooked rice to the pan and mix well to combine all ingredients.
Cook for an additional few minutes, stirring occasionally, until the rice is heated through.
For extra flavor, you can add a splash of soy sauce or sesame oil while cooking.
Feel free to add vegetables like peas or carrots for added nutrition.
Can I use leftover rice for this recipe?
Yes, using leftover rice is ideal as it helps prevent the fried rice from becoming mushy.
Is this dish spicy?
The spiciness depends on the amount of chili oil or schezwan sauce you use. Adjust according to your preference.
Can I make this dish vegan?
Yes, this recipe is already vegan as it does not contain any animal products.
What type of kimchi should I use?
You can use any type of kimchi, but traditional napa cabbage kimchi works best.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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