Cooking From the Garden - Kimchi Fried Rice with Swiss Chard

Adapted from Kimchi Chronicles.

2 T. toasted sesame oil
1 t. fresh ginger, grated (optional)
3/4 C. chopped onion
1 C. kimchi plus 2 T. kimchi juice
2 C. cooked, day-old rice, room temperature
Chopped swiss chard
Heaping T. of Gochujang paste (optional)


Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.