Friday, June 10, 2011

Kimchi Fried Rice

The Rice:

5 slices thick-cut bacon, sliced into bite sized chunks
1 16-ounce jar kimchi
5 cups cooked rice - a day or two old*
sesame oil
toasted sesame seeds
fresh eggs

In a large skillet, cook the bacon until most of the fat is rendered. Add a knob of butter, a drizzle or two of sesame oil, kimchi and fry until it's nicely browned in a few spots. Dump in the rice and stir and scrape your heart out until it's all heated through. Fry up some eggs. Spoon the rice onto a plate, top with some sliced scallions and toasted sesame seeds. Plop the egg on top. Mmmmmmm.

*Or, if you're like me and too impatient to wait, cook it and spread it out on a piece of parchment and let sit at room temp a few hours.


Cheri said...

i could eat this right now. yum

Mindy said...

i don't have kimchi. isn't it fermented cabbage with spice? wondering if i could make it with my homemade sauerkraut.

Shannon said...

mindy - i wouldn't. kimchi is a very different flavor.

Mindy said...

guess i will have to buy some. do you have a brand you prefer?