Kimchi fried rice is one of the easiest dish to make at every korean household . But as every cook know that the simpler the ingredients, the hard it could get.
Three main ingredients and one main hero of the dish : KIMCHI.
If you have read my previous post about kimchi. You well aware that the quality of kimchi you use will affect the taste of the dish.
Organic & natural-fermentation process is the best.
All the goodness from organic vegetables means no pesticides and chemical on your kimchi. And the good bacteria as a result of good fermentation process. That what you want from a kimchi.
Organic & natural-fermentation process is the best.
All the goodness from organic vegetables means no pesticides and chemical on your kimchi. And the good bacteria as a result of good fermentation process. That what you want from a kimchi.
Use your matured kimchi. Means: aging and taste too sour to eat just as a side dish. The sourness from your kimchi brine produced from lactic-acid will give a delicious taste and punch on the dish.
If your kimchi still young or not sour enough, you can add a 1tbsp of vinegar to add a little kick. Rice vinegar would be the best option since it will not affect the flavor of your dish. But be flexible if you happen to have only white vinegar or apple cider vinegar, you still can use it.
Your fermented food never been these good!
Ingredients
- 1 cup white rice (you can use red or brown rice, but the taste will be different)
- 1 cup matured fermented organic kimchi
- 1 bunch scallion
- 1 tbsp less sodium soy sauce (try to find non-gmo labeled)
- 1 tsp korean hot pepper flakes (gochugaru)
- 1 tsp raw organic cane sugar
- 1 tsp sesame oil (and more for the final touch, best taste to use korean sesame oil for original taste)
- 1 free range egg
- coconut oil, as needed
- sesame seed, crushed, as needed
Instructions
- Always prepare all the ingredients near you and wash all the ingredients before cooking
- On a ceramic pan, over low heat, add 1 1/2 tbsp coconut oil. Wait until the oil start to bubble a little bit, crack your egg on the pan, season to taste. (tips : protein taste more flavorful on heat). Pour over the hot oil over your egg using your spoon, 1-2 times. Once the white part start to solid, place your egg on the plate, set aside, turn off the heat. Reserve the remaining oil to stir fry other ingredients.
- On your board. Thinly sliced the scallion. Place kimchi on a bowl and chopped it with a kitchen scissor so you can avoid your kitchen board become messy by the kimchi braine.
- Heat your pan over medium heat. Stir fry the scallion with the remaining oil from before, until the scallion start to smell fragrant and turn golden color. Turn the heat to low, add the chopped kimchi with the brine. stir to combine 1-2 minute.
- Set aside the stir fry kimchi & add the soy sauce on the other side of the pan.
- Once the soy sauce start to simmering, mix it with the kimchi.
- (if you find any black scarp from the kimchi and soy sauce do not worry, that's what makes the fried rice more flavorful!). Add sugar & hot pepper flakes and stir to combine. Turn off the heat.
- Add the rice on the pan. Stir the rice with the kimchi mixture until combine.
- Turn the heat back over medium. Stir fry 1-2 minute more and add in sesame oil, stir to combine, turn off the heat. Serve with fried egg over the top, crushed sesame seed, seaweed & drizzle of sesame oil on top of your egg if you like sesame oil as i do.
- Serve while still hot!
Even though i often serving brown, red and black rice at home, but one at a time i like to enjoy these fried rice with white rice. No need to feel guilty.
The matured kimchi give the dish a superb flavours!
Nothing can beat a naturally fermented vegetables complex flavours. And thanks to our kind friends, the good bacteria, which has work greatly in amazing way to preserve the nutritions and give extra probiotic & vitamin for us to enjoy.
Just be sure not to cook it too long with high heat if you want to keep the good bacteria in the food.
If you happen to do it. Nah, no one will judge you 🙂
ym says
April 25, 2018 at 5:13 amnyam-nyam….