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RECIPE: Kimchi Fried Rice

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Enjoy this for breakfast, lunch or dinner!
Photo courtesy Yotel New York.

 

Kimchi or kimchee is a traditional Korean fermented vegetable dish, the most common side dish in Korean cuisine. It is also a main ingredient in many popular Korean dishes, such as kimchi stew.

Kimchi has always been made year-round, but in earlier times it was made in larger quantities during the winter months, when fresh vegetables were few. Like many societies pre-refrigeration, pickled vegetables were a winter mainstay. Here’s more about kimchi.

In addition to Asian markets, you can now find kimchi at natural food stores, including chains like Whole Foods and Trader Joe’s.

This fusion recipe from East & West at Club Lounge combines Korean kimchi with Chinese fried rice with a western fried egg.

RECIPE: KIMCHI FRIED RICE WITH FRIED EGG

Ingredients For 4 Servings

  • 8 cups cooked white rice
  • 1 teaspoon chopped garlic
  • 1 teaspoon canola oil
  • 1 cup kimchi vegetables, chopped
  • 1 scallion, chopped
  • 1 bok choy stem, chopped
  • 1 carrot, julienned
  • 1 teaspoon chili paste (sambal olek)
  • Salt and pepper to taste
  • 4 fried eggs, sunny side up, crispy edges, salt and pepper to taste
  • Optional garnish: julienned green onion
  • How about red fried rice?

    The rice can be red or orange, depending on the seasonings: dark sesame oil, Korean red pepper powder (gochugaru), gochujang sauce, red chile powder, red chile sauce, red orange color, Szechuan sauce, etc.

    For a fusion touch, you can add chopped bacon.

    Preparation

    1. SAUTÉ garlic in canola oil and add rice. Stir fry rice for 2 minutes, then add kimchi.

    2. STIR fry for an additional minute; then add scallions, bok choy and sambal.

    3. SEASON with salt and pepper, and portion into four individual bowls or one large serving bowl.

    4. TOP with crispy fried egg(s) and green onions and serve.
      




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