-
Serves
4
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
- Test Kitchen-Approved
Ingredients
6
eggs, lightly beaten
2 tablespoons
peanut or canola oil, divided
4 ounces
mushrooms, thinly sliced or cut into small chunks depending on your preference
4 or 5
scallions, sliced thinly, reserve a small amount for garnish if you like
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
1 cup
kimchi, thinly sliced
4 cups
cooked and cooled medium grain brown rice (or brown germinated rice)
2 tablespoons
lower sodium soy sauce
1 – 2 teaspoons
sesame oil
sprinkle
toasted sesame seeds
sprinkle
nori flakes or thinly sliced from sheets
Directions
- 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.
- Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften.
- Add the scallions and pea shoots (or substitute) and cook a minute or two more.
- 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.
- Mix the eggs back in and toss gently and let rewarm.
- Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste.
- Top with remaining scallions, nori and sesame seeds
,
, ,High-Fiber
, Serves 4 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
, http://www.edamam.com/ontologies/edamam.owl#recipe_227a5165da060b5314627029d7e1cebf
, 4
, High-Fiber
, Vegetarian,Pescatarian,Dairy-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, Sulfites
, Ingredients:
- 6 eggs, lightly beaten
- 2 tablespoons peanut or canola oil, divided
- 4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference
- 4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like
- 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
- 1 cup kimchi, thinly sliced
- 4 cups cooked and cooled medium grain brown rice (or brown germinated rice)
- 2 tablespoons lower sodium soy sauce
- 1 – 2 teaspoons sesame oil
- sprinkle toasted sesame seeds
- sprinkle nori flakes or thinly sliced from sheets
,
, Serves 4 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 Test Kitchen-Approved Ingredients 6 eggs, lightly beaten 2 tablespoons peanut or canola oil, divided 4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference 4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like 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 1 cup kimchi, thinly sliced 4 cups cooked and cooled medium grain brown rice (or brown germinated rice) 2 tablespoons lower sodium soy sauce 1 – 2 teaspoons sesame oil sprinkle toasted sesame seeds sprinkle nori flakes or thinly sliced from sheets Directions 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. Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften. Add the scallions and pea shoots (or substitute) and cook a minute or two more. 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. Mix the eggs back in and toss gently and let rewarm. Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste. Top with remaining scallions, nori and sesame seeds
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