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Kim Chi Fried Rice

Blog post by our blogoddess, Michelle Auerbach and photos by her talented daughter, Zoe

This is perfect for when you have left-over rice and a jar of Zuké Kimchi, the napa and garlic kind. It’s now really winter out there, and something hot and spicy and a little oily will warm you up right away. Plus, it is fast and can be made with any of the proteins listed, so it’s flexible. The recipe is very loosely adapted from Quick And Easy Korean Cooking by Cecelia Hae-Jin Lee.

1 Tablespoon vegetable oil (sesame is good, as is coconut)

1 onion, chopped

4 oz of chopped pork loin, 1 package of tofu cubed, or 2 eggs

1 more Tablespoon vegetable oil (or more if you need for sticking)

3 cups of cooked rice (brown, white, whatever you have)

2 green onions, chopped

1 cup kimchi with a lot of kimchi liquid

Salt to taste

Heat the oil (depending on the protein, you may need more than one Tablespoon – tofu does not give off it’s own fat). Add the onion and sauté for 3 minutes. Add protein. If you are using pork or tofu, fry it for about 5-8 minutes, until cooked through, and for tofu a little golden. If you are using eggs, scramble the eggs.

Add more oil and then the rice, green onion, kimchi and kimchi liquid and cook until it is all warmed through. Salt to taste and serve hot in bowls. Eat with your fingers wrapped around the bowl and maybe some extra kimchi or chili-garlic sauce for the top.

 

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