Do you still have the Kimchi recipe I shared a while ago?
Today, let's make Kimchi fried rice. Because, if everyone around you is panicking and stocking up on pasta, rice can be eaten with everything. And unless you're Korean, you're not hoarding the kimchi. (Side note: China and Korea didn't hoard food or toilet paper...)
This should serve four people and only take about 20 minutes to make (provided you've already got you kimchi).
- 1 cup kimchi (either your handmade or store bought)
- 1/2 yellow onion - or if you're English, as I've discovered, 1/2 onion (finely chopped)
- 1 tablespoon garlic (crushed)
- 1 tablespoon soy sauce (Dark or light - it's up to your preference. However, we used citrus soy sauce which is a family thing, not a standard recipe thing - but it does lighten the flavor nicely)
- 1 tablespoon unsalted butter (again, this is a taste preference - oil can also be used)
- 1/3 cup thinly sliced beef or chicken
- 3 cups rice (cooked)
- 4 fried eggs (cook these last - they go on top)
In a lightly oiled pan, sauté the kimchi and onions over a medium heat.
Add the garlic, soy sauce, and 1/2 of the butter to your vegetables and sauté for another 2 to 3 minutes before adding the meat.
Once the meat has cooked, turn off the heat, but leave the pan on the burner. Add in the cooked rice and the rest of the butter. Stir in well.
Place in a bowl, add salt to taste, and top with a fried egg. (Personally, I love a runny yolk!)