Kimchi Fried Rice
INGREDIENTS
2 Cups Day old cooked rice, white or brown
3/4 Cup Kimchi, roughly chopped
2 Tbsp Sesame Oil
2 Tbsp Olive Oil
2 Large Eggs - whisked together in small bowl
1.5 Tsp fresh Ginger (about a 1/2 in cube) Grated or minced
2 Green onion- cut on a bias
2 Garlic Cloves- minced
3/4 cup Frozen mixed peas and Carrots
1/3 Bunch Cilantro Leaves Chopped
1 Tbsp Thai Basil Leaves minced (about 15-18 Leaves)
2-3 Tbsp Korean Style BBQ Sauce or To T aste
Sesame seeds for garnish
NEXT LEVEL TIP:
Kimchi is an amazing ingredient, a bit spicy, acidic, full of umami! Using it in dishes like these will make it more approachable to people are scared of the look or smell of it. Its such a wonderful flavor and can be an amazing side to many dishes!
Directions:
In a small bowl crack eggs, and scramble lightly with a fork to break up yolks and bring to smooth consistency.
In another Small bowl combine Chopped Cilantro and Basil Leaves.
Heat 1 Tbsp Sesame oil in a wok or sauté pan on medium high heat, once hot add Garlic, Ginger, and 3/4 of the Green Onion whites, reserve the other 1/4 of the Green Onions for the garnishing, cook about 2 min.
Move Garlic, Ginger, and Green Onions to one side of the pan or wok, and have that side away from the heat of the stove.
Add to 1 Tbsp Olive Oil and 1 tbsp Sesame Oil and add eggs, string lightly to scramble them
once eggs are about 2/3 of the way cooked stir in cook Garlic, Ginger and Green Onions.
Add Kimchi and cook an additional 2 min or until liquid has cooked out stirring occasionally.
Add Peas and Carrots cooking for 2-3 min stirring occasionally.
Add 1/2 of chopped cilantro and 1/2 of the minced basil and stir to incorporate. Again move all cooked items to one side of the pan to create a large open area in the pan for the rice to be cooked.
Add the remainder of the Olive Oil, and let heat up about 1-2 min.
Add rice and let cook for 1-2 minutes then stir to mix well and then let sit for 1 min.
Stir again and let set another 1 min.
Add Korean Bbq Sauce, cook an additional 1-2 min stirring occasionally or until rice is heated through.
Fold in remaining Basil and Cilantro.
Place in serving bowl and garnish with Sesame Seeds and reserved Chopped Green Onions.
NEXT LEVEL TIP:
One key to a great fried rice is using day old fried rice because it will fry better as well as absorb your sauce better because its slightly dried out, think stale bread for bread pudding. Another key is to add the rice at the very and of the cooking process, the rice is already cooked so you are just looking to heat it through, if you add it to early you run the risk of over cooking the rice.
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!