Posted May 13, 2013
I truly do love working on this blog but sometimes creating and writing new recipes to post to the blog five days a week can be a little draining on the creativity department. Sometimes I sit down to write my weekly menu and the paper remains blank for quite some time. During times like this, I turn to family, friends and in the case of this fried rice, you all to give me some inspiration. You see back when I posted my recipe for Andouille and Shrimp Fried Rice a reader suggested that I try kimchi fried rice with a fried egg on top. Well, now is my chance to say thank you, because man on man was it good.
I personally have not had much experience with kimchi. Just in case you haven’t either, it is a popular Korean dish of fermented vegetables with seasonings. Most commonly the vegetable is cabbage and it is usually a little on the spicy side. While it sounds like it might be a more exotic ingredient, I was able to find some at my local super market with no problem. It was in the refrigerated produce section. They had a spicy and a mild version, because I like heat I went with the spicy but you could always opt for the mild version to keep the spice down.
Note: This, like most fried rice, is best made with cold day old rice.
Kimchi Fried Rice Recipe
A twist on fried rice with spicy kimchi and an egg served sunny side up.
Serves 2 - 3
- 1 tablespoon peanut oil
- 2 teaspoons sesame oil
- 2 cups diced pork, raw (about 3 small pork chops)
- 2 cloves garlic, minced
- 3 green onions, chopped
- 2 teaspoons soy sauce, divided
- 2 teaspoons sambal oelek (optional)
- 1 cup chopped kimchi
- 2 cups cold left over rice
- 2 tablespoons butter
- 2 - 3 large eggs
- In a large skillet, heat peanut and sesame oil over medium-high heat. Add pork and 1 teaspoon soy sauce, cook 3-4 minutes. Mix in garlic, green onions (reserving a few for garnish), sambal oelek (if using) and kimchi. Cook 5 minutes. Stir in rice and remaining soy sauce, mix well. If mixture seems too dry add a little (a teaspoon or two) of the juice from the kim chi jar. Reduce heat to low and cover to keep warm.
- Meanwhile, melt butter in a separate skillet over medium heat. Once butter has melted carefully crack eggs into the pan and cook 3 - 4 minutes or until egg white is cooked and yolk is set. Season with salt and pepper if desired.
- Divide the rice into servings, place one egg on top of each serving. Garnish with green onions. Serve.