I have been obsessed with Kimchi recently, any foods that are natural probiotics are a friend of mine. Kimchi is a Korean dish that is a fermented, spicy cabbage, often mixed with garlic, ginger, and chilis. Kimchi can be eaten on its own, or it can be fried with rice, which is a popular Korean dish. Perfect to make in large batches and enjoy for lunches over the week. I adapted this recipe from NYtimes Cooking.
- 3 TBSP Unsalted Butter
- 1/2 Yellow Onion, medium diced
- 1 Cup Kimchi, roughly chopped
- 2 TBSP Kimchi Juice
- 1/2 Cup Salted Ham, diced [or any leftover cooked meat]
- 2 Cups Cooked, Cooled Rice
- 2 TSP Soy Sauce
- 1 TSP Sesame Oil
- 2 TSP Vegetable Oil
- 1 Egg
- Nori, ripped to pieces
Let’s Get Cooking
In a large saute pan melt the butter over MED-LOW heat and add the onions. After about 2 minutes, add in the kimchi + kimchi juice and stir until it comes to a slight boil. Add in the ham and cook for about 5 minutes.
Add in the rice and break it up with a wooden spoon, mix well. Turn up the heat and add in soy sauce + sesame oil. Mix and then turn down the heat, letting the rice cook.
In a separate small pan, add in the oil. Once the oil is hot, cook the egg to the desired doneness.
Serve the rice topped with nori pieces and the fried egg.
Made with Love,