Not Tomorrow or the Next Day … TODAY!
So it has come to my attention lately that I seem to make a lot of dishes with fried egg on it. And then I looked at my posts and ones I have not posted yet and was like …
“Yup, I apparently like fried eggs a heck of a lot, As I do Kimchi Fried Rice”
Who cares they are delicious. I like making mine where they are super crispy on the bottom and a perfectly runny yolk. I fell more in love with them after our trip to Asia and seeing as I cook a lot more asian food now fried eggs seem to end up on a lot more things. So take that Leslie! I like eggs leave me alone
This weekend was Children’s Carnival in Bonaire and it was such a great time. Our friends were out selling food and drinks and we happened to get a spot right in the middle of it all. Ok actually everyone got a spot right on the parade route its not exactly that big of a town but still … we were in the middle of it
So what do you want to to have when you come home after a long day in the sun and not feeling like you want to cook?
- Something Quick
- Something Easy
- Something Delicious
- Something Satisfying
Check Check Check Check!!!! Kimchi Fried Rice Check!
I have had some old kimchi in my fridge for a little bit now and have been trying to use it up. I accidentally made a gigantic batch of kimchi about three months ago and couldn’t possibly eat it all and for the past couple weeks it has been taunting me to use it. I made a couple batches of the kimchi udon that Bon Appetite magazine made that was all over Instagram for a while (yes it was worth the hype) and realized that I had not made any friend rice with it. Bingo!
Only regret was not making more for leftovers. Especially breakfast leftovers as I really enjoy the savoury Asian Breakfast
If you are looking for another use for Older Kimchi you can always try my delicious Mandu recipe I learnt from our Korean Family in Seoul
So next time you make too much Kimchi or you have an older container you bought and forgot about in the back of your fridge try this recipe out and let me know what you think
Enjoy!
- 1 Cup Leftover Rice
- 1/2 Cup Kimchi, Chopped (Sour / Old Kimchi)
- 1/4 Cup Red Onion, Diced
- 1 Scallion, Sliced
- 1 Tbl. Gochujang
- 1 Tsp. Soy Sauce
- 1 Tsp. Sesame Oil
- 2 Eggs
- Sesame Seeds
- Bean Sprouts (To Serve)
- Heat a well seasoned cast iron pan or non stick pan over medium high heat. Add 1 Tbl. oil to the pan and sauté the onions for 2 minutes or until cooked through
- Add the kimchi along with and juices and sauté for around 3 minutes. The longer you cook it the less sour kimchi you will get from it
- Add the gochujang and quickly stir through. Next add the rice on top and top with the sesame oil and soy sauce. Stir together and cook for an additional 2 minutes or until everything is heated through and combined
- Divide into two portions and plate. Quickly wipe out the pan and return to the stove. Put two tablespoons of oil in the pan and fry the eggs until the whites are set and the bottoms are crispy, about 2 minutes
- Top the rice with a sprinkle of sesame seeds, a scoop of fresh bean sprouts and the fried egg
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