Thursday, January 03, 2013

Kimchi Fried Rice


I am not familiar with Korean food except for Korean Pancakes or Hoddeok . All I know is kimchi will be on the dining table in most of the Korean meals. Personally I am not a big fan of Kimchi on its own but it is perfectly tasty when added into fried rice or stew. I made a batch of kimchi and I think it taste much better than the one that I bought from the Asian supermarket.


This batch of fried rice was made from multi-grain rice. I am slowly switching to brown rice or multi-grain rice but giving a cold turkey to the white rice and switching to 100% brown rice is rather difficult so I am doing it slowly ha ha. I still used white rice for my Nasi Lemak or Hainanese Chicken Rice . Here is how they look. There are suppose to have 7 different types of grain like brown rice, black rice, rice bran, split peas, oat, barley and millet in it.



Fried rice is one of those dishes that you can customize and make your own. Really, mostly anything goes and it’s a great way to revitalize that day old rice you have sitting in your fridge. Add some proteins or some greens to it and the meal is done within 20 minutes.


Ingredients:

3 cups cooked day old rice
1 piece chicken breast – sliced thinly and marinate with a bit of soy sauce and pepper
2 cloves garlic
1 cup kimchi – drained and chopped
2 tbsp soy sauce
½ tsp sesame oil
Some salt to taste - optional
2 green onions – cut into 1” length
2 -3 fried eggs – sunny side up with runny yolk


1. Pre-heat a wok over high heat, add the oil, and immediately follow that with the garlic, stir-fry until fragrant. Add in the chicken and stir-fry until the meat is cooked.
2. Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the wok so that it has time to warm up.
3. Add the kimchi, sesame oil, soy sauce and stir-fry for 2 minutes. Toss in the green onions and give it a few toss and dish out. Check seasoning and see if it needs any salt.
4. Serve immediately, topped with the the fried egg if you are using it.


Note: You can make this into vegetarian by omitting the meat or just add some tofu to it.

9 comments:

Shereen said...

I like kimchi on its own rather than fried rice.. Taste too weird for me.. Lol! Terbalik pulak from you but then again, maybe I haven't try a nice kimchi fried rice. Must try your recipe one day. We used to eat wild rice that looks like pulut hitam after cooked but gave up after a few years. No joy in eating like that so might as well don't eat. Now, we have switched to basmati rice totally except when I cook porridge. Portions still the same but we are slowly losing weight... Slowly but surely:)

Ann@Anncoo Journal said...

Your kimchi rice looks delicious and very healthy too!

Medeja said...

What a great dish! Something I would definitely like for my lunch :)

Sonia ~ Nasi Lemak Lover said...

so long did not cook this rice, with that runny egg yolk, so tempting!

Alice said...

oh i love this, but its only me in the family hence i never plan to make this, but you have tempted me LOL

suituapui said...

Kimchi? No, thank you.... LOL!!! Shereen will call me names again for not being a kimchi-lover.

Phong Hong said...

I am not a kimchi fan, but I do eat it just to join in during meals at Korean restaurant. But your kimchi fried rice looks so delicious, I am tempted to try it :)

ICook4Fun said...

Shereen, I don't like the store bought one but buat sendiri I makan. I like wild rice too but too expensive so the other alternative is brown rice. Still have to train Carlos to eat it. Dia tak suka.

Ann, thank you.

Medeja, thank you.

Sonia, I like egg this way :)

Alice, not everyone like kimchi. I took me awhile to get used to it.

Arthur, poor you :)

Phong Hong, me either until recently :)

Geraldine said...

Hi Gert,
Will try to make my own kimchi one of these days. I don't eat kimchi by itself too. I just love kimchi fried rice. Try using shrimp, chicken, scallops and squid, very delicious.

Have you started baking for CNY?