Jalapeño Sardine Korean Fried Rice with Kimchi

Servings

Prep Time

30 minutes

Difficulty

Intermediate

1 can King Oscar Sardines in Extra Virgin Olive Oil with Hot Jalapeño Peppers, oil reserved
4 cups cold pre-cooked cooked rice
2 cloves garlic, minced
1 cup sugar snap peas or green beans, chopped
1 cup kimchi, chopped (or more if needed)
1 tbsp soy sauce
2 tsp sesame oil
2 tbsp Korean gochujang sauce
2 green onions, sliced
2 tsp toasted sesame seeds
2-3 fried eggs (optional)

Jalapeño sardines, tangy kimchi, and gochujang fried together with leftover rice, snap peas, garlic, and sesame into a bold, fiery one-pan meal.

Heat large pan on medium-high heat. Add oil from the sardine can and then add the garlic. Cook garlic about 30 seconds or until fragrant.
Add sugar snap peas or green beans. Cook for about 2 minutes or until tender.
Add rice and cook for about 2-3 minutes until rice is hot.
Fold in the sardines and kimchi.
Add soy sauce, sesame oil and gochujang.
Stir and cook for about 3-5 minutes until everything is combined and heated through.
Top with green onions, sesame seeds.
(Optional) Top with fried eggs, extra kimchi or drizzle with extra gochujang sauce if desired.

Cold Waters

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