Korean Kimchi Fried Rice with Bulgogi Beef

Ingredients

• 1 1/2 lbs lean beef bulgogi, thinly sliced
• 2 cups kimchi, chopped
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 medium carrot, peeled and diced
• 6 stalks green onions, sliced
• 3 tbsp soy sauce, low-sodium
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cups brown rice, cooked and chilled
• 5 eggs, fried

Instructions

1. 1

   In a large skillet or wok, stir-fry the bulgogi beef over high heat until cooked through and lightly charred, about 5-7 minutes. Remove beef from the pan and set aside.

2. 2

   Add the kimchi, garlic, onion, and carrot to the same pan. Stir-fry for 3-4 minutes until the vegetables are tender.