Recipe: kimchi fried rice
I hope everyone had a good weekend. And for those of you in the US, I hope you had a good long weekend as Monday was Memorial Day. Mine had a little bit of family, friends, food, outdoors, work, and all of that good stuff. But I was also mindful of those who died in the service of our country (the purpose of Memorial Day) as well as those who have served and those who are serving now. My friend’s husband just deployed to Afghanistan and some of us are feeling protective of her – we’re going to provide support and love to her here while he’s there. So it’s been on my mind a lot lately. As usual, the big things in life put in proper perspective the ridiculous things that get our panties in a wad. I wish more people had that perspective.
Our weekend kicked off with a little wine and cheese party so some of my friends could meet my parents. On Saturday we took my parents into Boulder to check out the Farmers’ Market before the Boulder Creek Festival got underway. Sunday morning we saw my parents off on their return home and then we tried to resume Normal Life which had basically left off a month ago. Jeremy and I did house maintenance, tended to an injured Kaweah (she re-sprained her neck sneezing, I know, right?!), got outside, watched a few movies (Black Swan – meh, and Inside Job – excellent), and tried to catch up on some work.
party: cheeses, charcuterie, crostini, smoked oysters
party: itty bitty caprese sticks
farmers’ market: pastas
farmers’ market: tomatoes (the good kind)
farmers’ market: radishes
flowers from manisha for my mother
hummingbird season means putting uv decals up on our windows
we went riding and found dirt, snow, and mud
Anyone who knows me well knows that I am a planner. Maybe it’s the OCD in me, but I think it really boils down to the fact that I value my time and try to make the most of it according to my priorities. I even have a general schedule on my calendar for my blog posts. It keeps me on track or else you’d probably never hear from me again. On deck this week was kimchi fried rice mainly because I’m crazy for kimchi. But then I saw Molly’s post this morning and knew that I was clearly on to a good thing!
life is too short to eat crappy food
My mom and grandma spoke often to me of kimchi noodles (in fact, my mom mentioned them again on this most recent visit). I am a self-declared noodle girl and so I asked where they had kimchi noodles. Turns out they made them at home. It also turns out that it was inspired by a series of Korean soap operas they watched. Okaaaaay. But when I saw a recipe for kimchi fried rice in my December 2010 issue of Fine Cooking, the idea for kimchifying my favorite fried rice recipe wedged into my grey matter.
eggs, green onions, pork, brown rice, kimchi
slicing the kimchi
Honestly, I could put kimchi on almost anything. I grew up eating kimchi, so the smell makes my mouth water. Yet, whenever I open a container of kimchi, Jeremy will turn around trying to identify what dead thing crawled into our kitchen and died. White Boy is not a fan. Too bad for White Boy.
steamed rice, beaten eggs, pork in marinade, chopped green onions and kimchi
stir-fry the pork with some green onions
I didn’t really follow the Fine Cooking recipe because I was basically replacing the preserved mustard green with kimchi in my favorite Chinese stir-fried rice recipe. The common themes in all of the recipes (Fine Cooking, Molly’s, and mine) are: pork of some sort, egg, kimchi, rice, and onions. You can’t really go wrong now, can you?
add kimchi to the fried rice
sauté in the cooked eggs, pork, and remaining green onions
Believe it or not, once the kimchi had been fried into the rice, Jeremy liked it. Perhaps cooking it and mixing it in with other ingredients mellowed out the odor some? Either way, I like to have a little bowl of kimchi on the side to eat with my kimchi fried rice. Spicy!
a bowl of kimchi fried rice
goes nicely with more kimchi and some greens
Kimchi Fried Rice
adapted from Fine Cooking
1/2 lb. pork, medium dice (I use pork loin)
2 tbsps soy sauce (or more)
1 tbsp sesame oil
1 tbsp cornstarch
vegetable oil (something without a flavor – not olive or sesame)
3 green onions, diced
4 cups cooked short-grained rice, white or brown
3 eggs, scrambled and cooked
1 cup kimchi, sliced (more or less to taste)
Mix the diced pork, soy sauce, sesame oil, and cornstarch together in a small bowl. Heat a tablespoon of vegetable oil in a large sauté pan or wok. When the oil is hot, add a third of the green onions and stir until just wilted. Add the pork and stir-fry until just cooked. Remove pork from pan and set aside. Heat two tablespoons of vegetable oil in same pan. When oil is hot, add all of the rice and let sit for a few minutes or until the bottom begins to brown and crisp. Scrape up the rice and stir-fry. Add the kimchi, eggs, pork, and green onions. Stir-fry together for a few minutes. Serves 4.