Kimchi Fried Rice

When we asked for a Meatless Monday recipe to share with TABLE readers, our friends at Nak Won Garden, Yang-Suk Biondi and Christina Biondi, answered with this wonderful Kimchi Fried Rice. Their answer came with a proviso. “The great thing about this recipe is that you can add any meat that is leftover in your fridge. Bacon, ham or spam (yes spam) or generally any pork product are great additions to this dish.” But…it’s good with only veggies as described below, too!

Some Tips for Making Kimchi Fried Rice

You should be sure the kimchi is well-fermented so its flavor doesn’t get lost in the other ingredients. If you’re up for an extra challenge, making your own kimchi and fermenting it to your desired flavor is easier than you might think! But, if you are one of the people that rolls your eyes when you see what you think is an easy recipe adds five days for fermentation to the cook time, no sweat. Fried rice is a tried and true easy weeknight dinner, that’s also great because you can use leftovers for it. Freshly cooked rice can be too sticky. Day-old rice, which has dried out a bit, works best for frying.

Kimchi Fried Rice

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• Author: Nak Won Garden

Print Recipe

Description

An easy, fun Meatless Monday dish.

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Ingredients

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• 2 cups of fermented kimchi with its juices, finely chopped
• Vegetable bullion (or beef or chicken, if you choose)
• 2 cloves of garlic puréed or finely chopped
• ½ tsp of soy
• 1 tsp of toasted sesame oil
• 2 eggs fried or scrambled depending on preference
• ¼ cup onion finely diced
• ¼ cup of any veggies in your fridge finely diced
• Scallion and toasted sesame for garnish to taste

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Instructions

1. In a non-stick skillet add kimchi, veggies,  onion and garlic on medium heat sauté until all ingredients are fragrant and onions are translucent.
2. Add rice and seasonings (bullion, soy and sesame oil) and stir constantly with a spatula to break up the rice coat each grain with seasoning, and add salt to taste if needed.
3. Create a well-add scrambled egg if desired and stir constantly until it is incorporated.
4. Serve hot and add a fried egg if desired.
5. Garnish sesame seeds and scallions to taste

Photography by Dave Bryce / Styling by Rafe Vencio / Napkins by Kim Seybert / Glasses by Esteban Prieto / Bowl by Alisher Rakhimov

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