Hi Everyone! I hope you all had a great holiday weekend and that travelling wasn’t too hectic for anyone. I just flew back from Chicago, after spending a whole week at home with my family and I’m still craving my mom’s home cooking. Whenever I’m in the mood for a little taste of home, I tend to make this simple dish. My mom normally makes this dish with leftover kimchi and pork belly stew, but I’ve made mine vegetarian (with the exception of the egg) this time around and with regular kimchi from the fridge. If you want this dish to be more hearty, by all means add some thinly sliced pork belly, it’s really good! The kimchi adds a nice unique and spicy flavor to the fried rice and its something that can be eaten by itself and still be nice and filling. This dish is also super simple to make and if you’re someone who regularly has kimchi in your fridge, you most likely already have the other ingredients lying around as well. If you don’t have kimchi (with 7 boxes of baking soda surrounding it) in your fridge everyday like me, then the nearest Korean market is your best bet to find the stuff and for the best quality. If kimchi is something you’re never tried then I urge you to go out and give this amazing Korean super food, filled with antioxidants, a shot! Enjoy!
Kimchi Fried Rice
Serves 3 to 5
1 ½ tablespoons sesame oil
2 eggs, lightly beaten
2 ½ cups steamed rice
1 ½ cups kimchi, chopped (with its juices)
3 tablespoons low sodium soy sauce
2 green onions, thinly sliced
2 ½ teaspoons toasted sesame seeds
1 green onions, thinly sliced
1. Place oil into a wok or large sauté pan, over high heat.
2. Pour egg into the pan and gently but quickly cook, stir and break apart into large pieces.
3. Add rice and mix together, about 2 minutes.
4. Pour kimchi with its juices and the soy sauce over the rice mixture and stir together until all the rice has been well coated, 3 to 4 minutes.
5. Stir in the green onions and sesame seeds and remove from heat.
6. Top with remaining green onions and serve hot.