Kimchi Fried Rice

Remember those miso turnips that I made the other day? Leftovers found their way into this kimchi fried rice and it was perfect. Also, if you’ve got a pork chop or steak or chicken, grill it right quick and add that on the plate too. This can be a main meal or just a side to your protein. It’s tangy and spicy and the perfect amount of probiotics. I ate mine with a fried egg on top because – chickens in my backyard are laying, laying, laying.

Kimchi Fried Rice

  • 2 cups cooked Jasmine rice
  • 1- 2 carrots, cut Julianne
  • 1/2 yellow onion, sliced thin
  • Precooked veggies of choice, I used miso turnips
  • 2″ knob of ginger, minced
  • 2 garlic cloves, minced
  • 1 cup kimchi (I love either makin my own or buying from Wise Goat Organics)
  • Canola oil
  • 3 TBSP soy sauce
  • 1 TBSP gochujan (we use it on everything. Make this a staple)
  • 1 TBSP sesame oil
  • 1 TBSP kimchi juice
  • Toppings of choice (fried egg, nori, black sesame seeds, green onion, steak…all of the above)

In a bowl, mix gochujan, soy sauce, sesame oil and kimchi juice. Set aside

Heat a bit of canola oil in a large skillet. Cook onion, carrots, garlic and ginger. Until tender. Add rice and kimchi and pour over gochujan mixture. Fry for 2 mins.

Note: The key is sauce to rice to veggie ratio and everyone has different preferences. I like a slightly sticky rice with lots of veggies. But, you’re the chef. You decide what’s best for you.

Serve as a side or main. Top with whatever you fancy.

Breakfast Fried Rice, a family staple

Ever since munchkin started eating solids, rice has been the starch option for the majority of our dinners. I make it at night for our dinner and then use the leftovers for her favorite breakfast: steamed rice and eggs (often with spinach or other greens in the eggs). (pro tip: steamed rice freezes perfectly. Put it in individual ziplocks and just pop it out of the bag when ready and microwave for 30 seconds.) Munchkin adores her rice and eggs for breakfast. But what she loves even more is breakfast fried rice. Who wouldn’t with all that soy sauce and bacon?

We’ve already eaten our quota for 2013! It’s super easy to make for large crowds. I think I made it every day for the Papa visit in HI (of course, bacon was replaced with the HI staple: spam!)

And now since NY Nana and Papa have arrived, we’ve eaten it at least 5 times.

The next time you have guests over for breakfast, skip the pancakes and throw on a pan of breakfast fried rice. They’ll love it!

Breakfast Fried Rice

• 4 cups of steamed jasmine rice
• 1 lb of bacon (or ham or spam)
• parchment paper
• 4 scallions chopped
• 3 large eggs
• 2 TBS veggie oil
• 1/4 cup of soy sauce
• freshly cracked pepper

Heat the oven to 375. Line a cookie sheet with parchment paper. (do not use the totally flat cookie sheet or all your bacon drippings will be in the bottom of your oven. You need a cookie sheet with at least a 1/2″ lip around it). Place the bacon on the parchment paper and bake until crispy (around 15 mins).

Carefully remove the bacon from the oven. That oil is going to be hottttt! And put the bacon on some paper towels. Then chop up about 4-5 slices into 1/4″ strips. Set aside. (the remaining bacon is for the cook to share).

Scramble the eggs and cook them in a bit of veggie oil (or bacon drippings if you’d like) until done in a large nonstick frying pan. Set aside.

Using the same pan, add the rest of the oil or 1 TBS of bacon drippings and fry the rice for 2 mins. Add in the soy sauce and stir until the rice is no longer white. You may want to add more. Add in the eggs, bacon, and scallions. Top with a bit of pepper. Be sure to taste. It should be salty goodness.

Enjoy!

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