Korean kimchi joins Chinese soy sauce and oyster sauce to flavor this quick and easy rice. Serve with egg for a filling breakfast, or as a side dish for lunch or dinner.
Set the stove to medium and heat the cooking oil in a pan. Swirl to coat the entire bottom.
Spread the white and light green portion of the scallions, and the garlic in the hot oil and saute for about half a minute.
Add the drained kimchi and continue sauteeing for another half a minute.
Turn up the heat to high and spread the rice over the scallions, garlic and kimchi.
Drizzle in the soy sauce, oyster sauce and reserved kimchi juice.
Stir fry until the rice is heated through and the coloring is even.
Off the heat, toss in the dark green portion of the scallions.
Taste and add salt, if needed (see notes below).
Serve immediately.
Notes
It might be tempting to drizzle in more soy sauce because, after all, it is more flavorful than plain salt. But adding liquid seasoning after the fried rice is already cooked might make it too wet to be called fried rice.