Author Notes
My family and I visited San Francisco's Ferry Building market and enjoyed Namu's Kimchi Fried Rice topped with a fried egg as part of our breakfast. After buying Mother in Law's very fresh Kimchi here on Food52, I came up with this soon after to satisfy our craving. If you have a really strong, longer aged kimchi, you might want to start with half the amount and add to taste. - healthierkitchen —healthierkitchen
Test Kitchen Notes
Healthierkitchen gives us a whole new favorite comfort meal with her recipe for Kimchee Fried Brown Rice. The medium grain rice gives a Goldilocks-perfect choice in texture for this dish, too. With the careful set of options for folding in either scrambled eggs or omelet-style slices, this recipe can hook you right away. Pea shoots would be great if you have them, but the snow peas sliced on the diagonal add a great crunch. The recommendations for oils are perfect as well. All the flavors building on the kimchi are perfect together. It is such a clever suggestion to slice up nori sheets for garnish as one option, with sesame as another. I suggest using black sesame seeds for a beautiful contrast. This is a dish you may well start craving for dinner as well as breakfast. I highly recommend it as an Editors' Pick. - Sagegreen —Sagegreen
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Ingredients
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6
eggs, lightly beaten
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2 tablespoons
peanut or canola oil, divided
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4 ounces
mushrooms, thinly sliced or cut into small chunks depending on your preference
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4 or 5
scallions, sliced thinly, reserve a small amount for garnish if you like
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a few handfuls
of roughly chopped pea shoots, or if you don't have access to those, then a few handfuls of thawed frozen peas or snow peas thinly sliced on the diagonal
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1 cup
kimchi, thinly sliced
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4 cups
cooked and cooled medium grain brown rice (or brown germinated rice)
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2 tablespoons
lower sodium soy sauce
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1 - 2 teaspoons
sesame oil
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sprinkle
toasted sesame seeds
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sprinkle
nori flakes or thinly sliced from sheets
Directions
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Set a large skillet or wok over medium heat and once heated, add 1 tablespoon of the oil and then the eggs. I like to let it set a little like a thin omelet or crepe and then flip and scramble a little. You could also just scramble the eggs. Once cooked, remove eggs from pan to a plate and set aside. If you've let the eggs set omelet-like, cut into thin strips.
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Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften.
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Add the scallions and pea shoots (or substitute) and cook a minute or two more.
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Add the kimchi, rice and soy sauce and stir fry for another few minutes unti all contents have warmed through and are well combined. If the mixture seems dry, add a splash or two more soy sauce. If sodium is an issue, you can always sub a little no salt added chicken stock or even some water here.
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Mix the eggs back in and toss gently and let rewarm.
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Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste.
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Top with remaining scallions, nori and sesame seeds
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