INGREDIENTS
Jar of Mother In Law's Kimchi
Jasmine Rice, 4 cups
Eggs, 1 dozen
Chinese Broccoli, 1 bunch
Baby Bok choy, 1 bunch
Chinese sausage, 10 links
Scallions, 2 bunches
Cilantro, 1 bunch
Salt
Asian White Pepper
DIRECTIONS
Follow directions on package for rice. Rough chop kimchi and set aside. Scramble eggs and set aside. Slice Chinese sausage and sauté until ridges are slightly crispy and set aside. Rough chop Chinese broccoli and baby bok choy. Fine chop scallions.
Working in two batches, add 4-6 tbsp. of vegetable oil in a wok on medium-high heat. Add half portion of scallions and sauté. Add two cups of cooked rice and coat with cooking oil. Then add half portion of scrambled eggs, Chinese sausage, baby bok choy and Chinese broccoli. Stir fry until all mixed through. Remove from heat and toss in half portion of kimchi. Repeat a second batch with remaining two cups of rice. Serve on large platter with kimchi and cilantro to garnish.
