Kimchi Fried Rice

Kimchi could possibly be the best thing coming out of Korea. Apart from SNSD, that is. Through the exposure to Korean culture from Korean dramas, or the success of various K-pop acts, or perhaps the large amount of Korean immigrants in Malaysia (or anywhere in the world, really), this fermented cabbage dish is no stranger to our stomach. We can get it easily from local supermarkets, which is why I always make sure I have a container full at home.

The Koreans don’t go a day without it and I can understand why. Not only it’s delicious and addictive, it’s high in fibre which helps keeping obesity at bay (You don’t see many fat Koreans right?), loaded with vitamins and also contains the good bacteria like those you find in other fermented food such as yoghurt. More reasons to love it!

I love Kimchi in pretty much every ways you can think of. Stew in Soup, scramble with eggs, fry with meat, press flat in pancake, and of course, what I’m blogging about today: the humble fried rice. This dish takes no more than 15 minutes to make and even less time to eat. Usually it’s served with a fried egg on top but I’ve opted for raw egg yolk on top. Trust me, you too, will swoon when you put a spoonful of egg yolk coated rice in your eager mouth. Bliss.

Kimchi Fried Rice

Ingredients:  (serve 1)

1 tablespoons peanut oil
2 strips of streaky bacon, cut into lardons
1 clove garlic, finely minced
1/4 of onion, finely diced
1/2 cup of kimchi, cut into smaller pieces + 1 tablespoon kimchi juice
1 cup cooked brown rice, best if overnight (of course, you can use white rice too)
1 tablespoon soy sauce
1/4 teaspoon sesame oil
black pepper to taste
1 egg
Half teaspoon of sesame seeds, toasted

Heat up the wok/or frying pan and add peanut oil. Fry the garlic and onion until aromatic. Add bacon, and cook til starting to brown. Add the kimchi and do a few quick stirs before adding the rice. Stir to combine well.

Add the soy sauce, sesame oil, black pepper, stir a few times to blend with the rice. Make a well in the middle and crack the egg in and leave for 1 minute (we don’t want the egg yolk to cook). Dish out and serve immediately with the egg on top of the rice (super careful not to break the yolk). Sprinkle sesame seeds over (and some chopped spring onions if you have some). Makes the most satisfying lunch.

Random thought: Next time I shall make a Kimchi Pork Belly Pizza. Feeling hungry just thinking about it. Ahh.

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