Kimchi Fried Rice

Bold, tangy, and packed with umami, Cannabis-Infused Kimchi Fried Rice is a quick and satisfying dish that brings a delightful twist to a Korean classic. The spicy, fermented kick of kimchi pairs perfectly with the subtle herbaceous undertones of cannabis oil, creating a comforting meal that's perfect for a flavorful lunch or dinner.

Ingredients

• 2 cups cooked and chilled rice (day-old rice works best)
• 1 cup kimchi, chopped
• 2 tablespoons kimchi juice
• 2 tablespoons cannabis-infused sesame oil
• 2 tablespoons regular sesame oil (optional for milder cannabis flavor)
• 1 tablespoon soy sauce
• 1 teaspoon gochugaru (Korean chili flakes, optional for extra heat)
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced carrots (optional)
• 1/2 cup frozen peas (optional)
• 2 green onions, sliced (reserve some for garnish)
• 2 eggs
• Salt and pepper, to taste
• Optional garnish: sesame seeds, nori strips, or extra sliced green onions

Instructions

1. Prepare your ingredients:
   Make sure all your ingredients are chopped and ready to go, as the cooking process moves quickly.
2. Heat the oil:
   Heat 1 tablespoon of regular sesame oil (or cannabis oil for stronger flavor) in a large skillet or wok over medium-high heat. Add the garlic and onion, and sauté until fragrant and lightly golden, about 2 minutes.
3. Add the kimchi and veggies:
   Stir in the kimchi, carrots, and peas (if using). Cook for 2-3 minutes, allowing the flavors to meld and the kimchi to slightly caramelize.
4. Mix in the rice:
   Add the chilled rice to the mixture, breaking up any clumps with your spatula. Drizzle with cannabis-infused sesame oil (and regular oil if using), kimchi juice, soy sauce, and a pinch of gochugaru (if using). Stir-fry everything together for 3-4 minutes, ensuring the rice is evenly coated and heated through.
5. Create space for the eggs:
   Push the rice mixture to one side of the pan. Crack the eggs into the empty space and scramble them, cooking until just set. Fold the eggs into the rice mixture.
6. Finish with green onions:
   Sprinkle in the sliced green onions and stir well. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve and garnish:
   Transfer the kimchi fried rice to serving bowls or plates. Garnish with sesame seeds, nori strips, and extra green onions if desired.

Tips

• For best results, use cold, day-old rice to ensure a non-sticky, well-fried texture.
• Adjust the cannabis oil quantity to suit your desired potency, keeping in mind the dosage per serving.
• This dish pairs beautifully with a side of pickled vegetables or a fried egg on top for extra richness.

Cannabis-Infused Kimchi Fried Rice is a vibrant, satisfying dish that’s easy to make and brimming with adventurous flavors!