Kimchi Fried Rice with Egg

Have you noticed how many awesome Asian ingredients you can find in your local grocery store these days? This week, I found kimchi sauce (kimchi is a fermented Korean side dish made vegetables or fruit and a variety of seasonings). The most common bottled variety you find is made with cabbage and radishes, fermented in a spicy chili-pepper based sauce. 

There are many ways to make it (some recipes add sugar, some are super spicy), and it's pretty labor-intensive... and is totally worth it. 

That said, I was super excited to find the sauce in the market! Just the sauce, without the vegetables. That means I can make dishes that boast the flavor of kimchi, without actually having the wait for my own fermentation to happen!

This makes a great dinner, side dish and brunch treat. 

Oh, and look for kimchi sauce with the other Asian ingredients in the market. If you want, you can also add a bottled of actual kimchi to this dish and cut back on the fresh cabbage and radish.

Note: If you can't find kimchi sauce, whisk together sriracha sauce and a little fish sauce and use that instead. 

Kimchi Fried Rice with Egg

1 tablespoon peanut oil
2 cloves garlic, minced 
1 head Napa cabbage, chopped
1 daikon radish, diced 
3 cups cooked white rice
1/4 cup bottled kimchi sauce, or more to taste (make sure you get the sauce not the "base")
4 large eggs
Chopped fresh green onions

Heat the oil in a large skillet over medium heat. Add the garlic, cabbage and radish and cook for 2 to 3 minutes, until the cabbage is wilted. 
Add the rice and kimchi sauce and cook for 2 minutes, until heated through, stirring frequently. 
Meanwhile, cook the eggs in another skillet until you reach your desired level of doneness. 
Spoon the rice into shallow bowls and top with the fried eggs and green onions. 

Serves 4