I’ve been eating a surplus of kimchi lately, since it’s known for its probiotic benefits for your digestive system. If you’re not familiar with kimchi, it’s time you give it a try! It’s Korean pickled cabbage with a spicy kick, and you can find it at most toko stores.
INGREDIENTS:1 tablespoon olive oil
1 clove garlic
1 stem green onion, chopped finely
3 cups day-old cooked white short grain rice (*It’s very important to use day-old rice, and not freshly-steamed!*)
3 finely sliced scallions, white ends and green parts separated
1 generous cup roughly chopped kimchi, plus some reserved juice
2 teaspoons sesame oil
1 teaspoon soy sauce
Sesame seeds, for garnish
Green onion, for garnish
Seaweed, chopped, for garnish
- Heat olive oil in a wok or a large skillet over medium-high heat. Add garlic and chopped green onion and let simmer for a minute until soft and fragrant.
- Add the kimchi and juice and stir to toss. Add the rice and toss to coat, distributing the ingredients evenly. Cook for a few minutes and keep scraping the bottom of the pan so the rice doesn’t stick or burn.
- Drizzle with the sesame oil and soy sauce, and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed to keep the bottom of the rice from burning. Taste for seasoning (add salt and pepper if you like), and add a sprinkling more sesame oil and soy sauce, if desired.
- Move rice to bowl, and garnish with seaweed, green onion and sesame seeds.
- In a small pan, fry the egg in a bit of oil and use to top the kimchi fried rice.
Text: Lydia Parafianowicz