Monday, May 25, 2009

Kimchi Fried Rice

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Michelle and I had breakfast at Namu's, an Asian fusian restaurant in the Inner Richmond District and I ordered kimchi fried rice with two fried eggs on top. It was so good! To make it, simply add kimchi to your favorite fried rice recipe. You can control the heat of the dish by using a hot or mild version of kimchi or adding Korean red chili paste (kochujang). This photo was taken 4 days before Michelle's due date. You can't even tell she is pregnant from the photo.

4 cups cooked rice
1/2 cup chopped onion
1/2 lb bacon, chopped (or SPAM, beef, pork, chicken, shrimp, duck - any leftover meat)
1 cup kimchi, coarsely chopped
1-2 T soy sauce
Salt and pepper, to taste
1 T Korean red pepper paste (Kochujang) - optional (if you like it hot)
1-2 green onions, chopped for garnish

Fry the bacon bits and drain. Saute onion in a little canola oil over medium-high heat for a few minutes, then add the kimchi. Next, add the rice, soy sauce, salt, pepper and kochujang (optional). Mix everything together until heated. Sprinkle green onions on top. To serve, place the fried rice on a plate, top with two fried eggs, and sprinkle a little seawood (nori) on top as garnish. Yum.

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