Saturday, January 03, 2015

Kimchi Fried Rice

Hello there and happy new year.  One of my resolutions is to make more than one post a year!  I made this today and it was so good I have to share it with you all.  This most excellent recipe is from the Sinto Gourmet website, they make kickass kimchi that you can purchase from Whole Foods in the Bay Area.

Makes 2 portions


1 shallot, chopped
1/2 cup Red Napa cabbage Kimchi, drained and chopped with juice saved.
2 cups Steamed white short grain rice, chilled in refrigerator
2 Tbsp Canola or vegetable oil
Salt and pepper
½ Tbsp Butter
2 Eggs cooked how you like em
2 Tbsp Green onion, sliced thin
1 tsp sesame oil to drizzle over and stir in at the end

3 strips Bacon, cut into strips about ¼ inch lengths.

1. Cook bacon in a 12 inch nonstick skillet over medium-high heat for about 3 minutes until  golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan.

2. In the same pan with bacon fat in it, add the shallot and Kimchi. Sauté until the shallot becomes translucent and Kimchi is somewhat sweated out for about 3-4 minutes.


3. Add rice in the pan and try to break the lump of rice with an up and down motion using a flat wooden spoon or spatula then stir for about 5 minutes.  If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger Kimchi flavor, add Kimchi juice a tablespoon at a time as you continue to stir fry.


4. Take pan off the heat, add bacon, butter, sesame oil and mix well

5. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving.


IMPORTANT  Don’t try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice.

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