Not Your Average College Food

Kimchi Fried Rice

Dinner, Lunch, Vegetarian | January 5, 2014 | By

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.

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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.

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Don’t forget to top with a fried egg just like all traditional Korean dishes!

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KIMCHI FRIED RICE
(serves 1)

Ingredients
5 tablespoons extra-virgin olive oil
1/4 cup finely chopped yellow onion
1 small garlic clove, minced
Salt
1/2 cup kimchi, chopped
1 teaspoon soy sauce
1 cup day-old cooked rice
1 egg
1 scallion, thinly sliced

Directions

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

Comments

  1. Leave a Reply

    Jeana
    January 9, 2014

    Yes yes yes yes yes YESSSSSSSS
    I cannot wait to try this back in the suite!!!!!!!!!!!!!

  2. Leave a Reply

    Ashley
    February 2, 2015

    Hello I found your blog by accident while doing an assignment for class. I am a sophmore at Salem college and as I was looking through some of the food you made and I had an idea about preparing some of it for my boyfriend for Valentines day and I would like to use this recipe. What kind of rice did you use for this? Also did the egg yolk make the rice have a sticky texture to it?

    • Leave a Reply

      Emily
      February 2, 2015

      Hi Ashley- I just used plain, white jasmine rice. The best is using a day or two old rice so it’s not as sticky. The runny egg yolk is like a sauce for the rice, not that sticky but very yummy!

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