Kimchi Fried Rice
Shopping at our school’s local grocery market (Eddie’s) can sometimes be frustrating because they don’t carry a wide array of foods like Shaw’s or Stop & Shop. However, I was very surprised to see that they carry jars of kimchi! Kimchi is a spicy Korean condiment made from reddish fermented cabbage. It contains healthy bacteria since it is fermented, just like yogurt.
In Korea, kimchi is eaten with basically anything – from soups to pizzas. One of my favorite ways to eat it is making a fried rice dish. This is especially convenient when I have cooked rice that is about a day old. You make it just like with regular fried rice, but add in some chopped kimchi and get a very flavorful dish. This is simple to make and perfect for a quick, tasty lunch or dinner.
Don’t forget to top with a fried egg just like all traditional Korean dishes!
KIMCHI FRIED RICE
5 tablespoons extra-virgin olive oil
1/4 cup finely chopped yellow onion
1 small garlic clove, minced
1/2 cup kimchi, chopped
1 teaspoon soy sauce
1 cup day-old cooked rice
1 scallion, thinly sliced
Heat 3 tablespoons of olive oil in a nonstick skillet over medium heat. Add the onion and garlic.
Cook until the onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges.
Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warm and beginning to brown, about 5 minutes. Transfer the rice to a bowl and set aside.
Clean the skillet with a paper towel and add 2 tablespoons of olive oil to the pan, on high heat. Crack the egg into the skillet and add a pinch of salt.
Cook until the egg white is cooked and the yolk is barely set. Use a spatula to transfer the egg on top of the rice.
Scatter the scallion over the dish. Eat immediately and be sure to break the yolk and let is act like a sauce over the rice!
adapted from Food Network