I first came across kimchi fried rice at the grass skirt. The speakeasy, known for its shareable bites, is always a great smorgasbord of recipe inspo.

I can’t remember how long ago it was on the menu, but I do know that it drove me to order it anywhere else I would find it. And to create my own version.

Ingredients:

6 Tbsp butter

4 1/2 cups cooked basmati rice

2 cloves garlic, minced

1 carrot, peeled and diced

1 bunch green onions, sliced

1 handful cilantro leaves, rough chopped

1 cup kimchi, chopped

3 eggs, whisked

1/2 cup soy sauce

Directions:

Using a wok, melt 4 Tbsp butter over medium heat.

Add carrots and the sliced white and light green part of the scallions. Sauté until veggies are softened. Add kimchi and garlic.

Sauté for 5 more minutes. Add rice and combine. Let continue to cook.

Create a well in the middle of the rice and veggie mixture. Add whisked eggs, continuing to stir until fully cooked.

Once eggs are cooked, combine with rice and vegetables. Add soy sauce and butter.

Let rice brown and crisp up for a bit.

Just before serving add cilantro and the dark green parts of the sliced scallions.

Note: This is a family friendly version. All four of my kids devour it. You, however, are more than welcome to up the kimichi amount to match your own personal preference.