Yunnie Kim’s Easy Kimchi Fried Rice

Welcome to Sunset Suppers, a series of cooking videos shot by chefs and food notables in the first weeks of self-quarantine. These days everyone’s living, working, and cooking differently. That includes us here at Sunset—where our homes have become our offices/studios/test kitchens—and it includes chefs. We asked our favorite chefs in the West and beyond to turn the camera on themselves and share their tips on how to cook easy, nourishing, and comforting food with the limitations of what people have on hand. Similarly we’d like to know what and how you’re cooking, so please share your hacks and home cook victories on social media and tag it #sunsetsuppers!

If you’re not already making kimchi fried rice it’s high time you start cooking this simple, full-flavored way to use up leftover ingredients and get your daily dose of probiotics. All you need is leftover rice and some kimchi and the rest is up to you. Yunnie Kim is a partner in L.A.’s Est. 1977 restaurant group and the woman behind the food blog Kim Chi Avocado. Here she shares her favorite variation, which is enriched with pork belly and topped with a fried egg. She also shares tips on how to make it vegan.