Fried rice is a great vehicle for my favorite ferment: kimchi. This recipe is a regular in my kitchen because you can throw anything in it, within reason, and come out with a tasty and satisfying dish. If you haven’t given the rice from Blue Moon Acres a try, please do. It will change how you taste rice.
If you want to add some protein, add a fried egg on top! It makes this recipe so luscious…
This will make one porton, double as needed.
What you need:
- 1 Cup Cooked Rice, or Other Grain (Farro Works Well)
- 1 Cup Onion & Eggplant
- Handful of Leafy Greens Like Kale or Chard
- ¼ Cup Kimchi
- Handful of Sliced Mushrooms
- Soy Sauce
- Rice Vinegar or White Wine Vinegar
- Salt & Pepper
- Optional, Miso or Gojuchang Sauce
First, fry your egg. In a non-stick pan, heat oil and fry the egg to your preference. I like some crispy brown edges, which takes about 4 minutes. Meanwhile, chop your veggies!
Remove egg from pan and set aside. Cook your onion and other veggies for about 3 minutes. Leave any leafy greens till the very end. Chop your kimchi into small pieces, and add to the pan along with the cooked rice. Add a dash of soy sauce, vinegar, and salt and pepper. Add in miso pastes if using, now. Throw in the reserved leafy greens, and stir everything together.
Once everything is combined, let the fried rice cook without disturbing it for about 2-3 minutes…this will create a bit of a crust on the bottom. Hello texture! Serve hot with a fried egg on top and maybe some fresh sliced cucumber.
*Notes on Kimchi* If you have a plant based diet, check to make sure your kimchi uses seaweed instead of fish sauce for that funky umami taste.