I am having the kind of week where I don’t want to cook much and I want to eat simple comfort foods. I don’t want a complicated salad. I really don’t want to be in a hot kitchen prepping all evening. For these kinds of days, I keep some cooked rice on hand. I put up a pot of basmati or sushi rice, and I know that it’s one less step for meal prep a couple of days later.
I hadn’t had a chance to do any major grocery shopping the other night. I did have a couple of veggies, some kimchi and some already cooked rice. I also had a carton of eggs. Perfect! Dinner would happen! I love runny eggs in pasta or rice. It always enhances a dish. I also have a special place for kimchi. I tend to make a huge vat of it in the summer and savor it as long as I can.
Kimchi Fried Rice
Ingredients:
Ingredients:
1 tbsp. oil
2 tsp. sesame oil
1 onion, chopped
4 garlic cloves, chopped
2 tbsp. ginger, chopped
1 tbsp. korean pepper paste
1-2 carrots, shredded
handful of edamame or peas
1-2 scallions, chopped
2 cups kimchi, chopped
1 tbsp. roasted sesame seeds
1 tbsp. roasted sesame seeds
1 tbsp. soy sauce
3 cups cooked rice, cold
2 tsp. salt
4 eggs
Directions:
In a large pan, heat up the oils.
Add in the chopped onion and ginger and cook for a few minutes. Add in the korean pepper paste and garlic and cook for a few more minutes.
Add in the chopped kimchi and cook a few minutes. Mix everything together. Add in the rest of the veggies. You can add more than what I suggested. This is what I had on hand. Once the veggies have softened for a couple of minutes, add in the rice and stir together.
Add in some soy sauce and a little bit of salt as well as the sesame seeds. You can even add in some red pepper flakes – depending on your desired heat level.When your fried rice is almost done, take out another pan. I know, I know. I also hate messing up another pan. This is worth it.
Heat up a bit of oil or pam in the pan. Crack an egg in to the pan and sprinkle with a dash of salt. Don’t cook too much.
Plat up your rice and serve with the sunny side egg on top. Make sure to keep the yolk runny. It’s worth it. Enjoy!
This recipe is featured on Foodie Friends Friday!
About Hindy Garfinkel
