Kimchi Fried Rice
In fact, this meal comes from Curtis Stone's What's for Dinner? This is a great cookbook to have, both for tasty meals and also for busy cooks. Some of them look a little more daunting than others, and those I plan to try when I have more time...just to see if I could pull it off during the week, say in the mad rush before choir practice or Brownies. Back to the fried rice. I love putting fried rice on the week's menu, and this recipe is my favorite I've found for such a meal. All I have to do is to remember to cook up a big vat of brown rice on Saturday or Sunday. Once it's cooked, I cool it, and throw it in the refrigerator until I need it!
Sundays are usually my big cooking days, we try to have a big Sunday dinner after church, then turn those leftovers into either more meals or lunches. I also bake Evie's "cookies" and anything else I'll need ahead of time during the week. Makes me less nuts when Monday hits. Making a pot of brown rice usually takes anywhere from 40 minutes to an hour, depending on the type and how much you're making.
Kimchi Fried Riceadapted from Whats for Dinner? ©2013 Curtis Stone
6 tablespoons unrefined sesame oil (or canola oil)
4 large eggs, beaten
4 cups 2-3 day old cooked brown rice
1 onion, diced
3-4 carrots, diced
1 1/2 cup drained and chopped kimchi
1/4 cup soy sauce
2 teaspoons toasted sesame oil
toasted sesame seeds
Sriracha or other hot sauce for serving
Heat 2 tablespoons of the unrefined sesame oil (do NOT use the toasted sesame oil) over medium heat, then add beaten eggs. Stir eggs around for about 30 seconds, then remove to a plate.
Add to the pan the remaining 1/4 cup (4 tablespoons) of unrefined sesame oil. Once heated, add the diced onions and sauté for one minute. Add the cooked rice, stir to combine with onions, and then leave it be for 3 minutes. After three minutes, stir the rice around again, and add the diced carrots. Cook for 2 minutes, then add the kimchi, soy sauce, and toasted sesame oil. Finally, stir back in the eggs until fully incorporated Cook until all is heated through.
Spoon into bowls, top with sesame seeds, chopped scallions, and serve with hot sauce at the table. My preference is Sambal Oelek, the husband prefers Sriracha. Enjoy!