Kimchi-Fried Grains

Ingredients for Kimchi-Fried Grains

• 120ml kimchi, plus 3 tablespoons juice from jar

• 4 spring onions

• 2 matskedar extra jungfruolivolja

• 2 large eggs

• Koshersalt

• 1 medium carrot, peeled, cut into matchsticks

• 475ml cooked grains (such as farro, spelt, quinoa, or barley)

• 2 teaspoons soy sauce

• 1 teaspoon toasted sesame oil

Squeeze kimchi over a small bowl to catch juices. Add juice from jar and set aside. Chop kimchi; set aside. Cut dark green tops from spring onions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too. (Whenever you make a stir-fry, you should prep your ingredients in advance, but it doesn’t have to be a whole thing; just scoot these things into their own piles on your cutting board.)

Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook, shaking occasionally to prevent sticking, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.

Return skillet with oil to medium-high heat, add carrot, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of spring onions and kimchi and cook, tossing often, until spring onions are just golden, about 3 minutes. Add grains, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes. Season with salt; divide between plates. Top with eggs, then nori, sesame seeds, and reserved spring onion tops.

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