kimchi fried rice
“A few months ago, I was experimenting with various kimchi recipes. In one of them, I used red cabbage instead of the traditional napa cabbage. This dish turned out so eye-catchingly colorful! The magenta cabbage, bright orange carrots and springy green onions really popped in the rice! I brought it to a picnic where it was quickly devoured. To everyone at the picnic who wanted the recipe, here it is!
I don’t usually cook with recipes, which is why I’m not sure how much water I add to the rice when cooking, to the veggies when sauteing or to the final dish for extra moisture. However, I’ve made this many times and am sure my directions will produce a delicious meal that anyone, whether they are fans of kimchi or have never eaten it, will love!”
Kimchi Fried Rice
- 2 c. white rice
- 2. T sesame oil
- 3 large carrots, chopped
- 1 onion, chopped
- 1 c sugar peas, whole or chopped, with ends removed
- 1 T. freshly grated ginger
- 1 c. kimchi
- 1/4 c. soy sauce
- 1/2 bunch green onions
- # of eggs equal to the number of people being served
- butter or oil to cook the eggs in
1. Rinse the rice well in cool water. Place in a pan on the stove and cover with water. Heat on high until boiling, then reduce to a simmer. Cook until rice is tender, 20-30 minutes. Add more water as necessary.
2. Meanwhile, chop onion and carrots and saute together in a pan over medium heat in the sesame oil. Add a little water if needed to steam the carrots. When vegetables are just about finished cooking, add sugar peas and ginger. This mixture is done cooking when the peas turn bright green.
3. Add rice, kimchi, soy sauce, and green onions (reserving a small handful for later) to vegetable mixture. If the kimchi fried rice is too dry for your liking, add water 1/4 at a time to moisten.
4. Pour into serving dish and garnish with the reserved green onions. Just before serving, individually cook each egg sunny side up in the butter or oil. Dish some Kimchi Fried Rice onto your plate and top with an egg for a traditional eating experience.