Ingredients
- 2 cups water
- 1 cup sushi rice (or other short-grain rice)
- 1 teaspoon salt
- 2 tablespoons
- 1 1/2 cups Napa cabbage kimchi, coarsely chopped
- 2 tablespoons unseasoned rice vinegar
Instructions
- Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
- Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
- Prep Time: 5 minutes
- Cook Time: 30 minutes