KIMCHI FRIED RICE

Toasted Sesame Oil

Servings: 4 • Prep Time: 10 mins • Cook Time: 15 mins

Ingredients:

1 Medium Zucchini, chopped

1 Tbsp Toasted Sesame Oil

2 cups Cooked White Rice (day-old)

2 Tbsp Black Garlic Tamari Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

1½ Tbsp Black Garlic Shiitake Rub & Seasoning

1 tsp Black Garlic Sea Salt

1½ cups Kimchi plus 3 Tbsp Reserved Kimchi Juice

Green Onions & Sesame Seeds, for serving

Fried Egg (per serving):

1 Egg

1 tsp Toasted Sesame Oil

1 tsp Black Garlic Tamari Barrel Aged Balsamic

Sesame Seeds

Directions:

1. In a wok over medium-high heat, add 1 Tbsp Toasted Sesame Oil. Add the zucchini and sauté until tender and browned, about 5 minutes.

2. Add the rice and season with Black Garlic Tamari Barrel Aged Balsamic, Black Garlic Shiitake Rub, and Black Garlic Sea Salt. Stir to combine.

3. Stir in the kimchi and reserved kimchi juice. Cook for about 3 minutes until the flavors meld.

4. In a small frying pan over medium heat, add 1 tsp Toasted Sesame Oil. Crack in the egg and cook sunny side up, about 2 minutes. One minute before done, drizzle with Black Garlic Tamari Barrel Aged Balsamic and sprinkle with sesame seeds.

5. Divide rice into bowls and top each serving with a fried egg, green onions, and more sesame seeds. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.