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Kimchi Fried Rice

Serves 2

Lance and Boo Eaker dish up Texas barbecue with a difference, thanks to Lance’s skill at the pit and Boo’s fabulous Korean sides.


  • Short Grain or Sushi Rice 2 cups, cooked
  • Butter 2 Tbs
  • Fermented Kimchi ½ cup, chopped
  • Green Onion chopped, 2 Tbs
  • Kimchi Juice 2 Tbs
  • Salt & Pepper to taste
  • Toasted Sesame Seeds 1 tsp
  • Sesame Oil 1 tsp

Cook It

  1. Heat up a pan or skillet and add the butter.
  2. Add the kimchi and stir fry for 1-2 minutes on medium high heat.
  3. Add the rice and stir, then add the green onion and stir.
  4. Add the kimchi juice if needed to moisten the rice.
  5. Add salt and pepper to taste
  6. Turn off the heat and add the sesame oil and sesame seeds.
  7. To really step it up, add some brisket (sliced on top or mix in some chopped) and a sunny side egg on top for each serving.
Recipe courtesy of Lance and Boo Eaker, owners of Eaker Barbecue, Fredericksburg, TX.