Blackstone Mushroom And Kimchi Fried Rice Recipes

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KIMCHI FRIED RICE



Kimchi Fried Rice image

Like any fried rice, this easy kimchi fried recipe is adaptable-feel free to use any vegetables you have on hand.

Provided by Judy Joo

Number Of Ingredients 9

1 cup basmati rice
½ cup finely chopped onion
Scant ¾ cup peeled and finely chopped carrots
¾ cup finely chopped mushrooms
½ cup finely chopped zucchini
1¼ cup finely chopped cabbage kimchi, from one 12-oz. jar
4 perilla leaves, chopped into half-inch pieces
Vegetable oil, for frying
Sea salt

Steps:

  • Cook the basmati rice according to the package instructions and leave to one side.
  • In a non-stick pan set over a medium-high heat, drizzle in a little vegetable oil and tip in the onion, carrot, mushrooms and zucchini. Cook for 2-3 minutes, until softened, then add the rice and cook for a further 2 minutes, tossing until well incorporated. Add the chopped kimchi and perilla leaves and cook for a further 2-3 minutes, mixing it well into the rice. Season with sea salt, to taste.

KIMCHI FRIED RICE



Kimchi Fried Rice image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 small carrots, halved lengthwise then sliced into half-moons (1/3 cup sliced)
2 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa
2 tablespoons sake
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 large egg, beaten
3 dried hot chiles
2 teaspoons grated garlic (about 3 medium cloves)
2 teaspoons grated ginger (about one 4-inch piece)
4 cups leftover cooked white rice
3 ounces lap cheong (Chinese sausage), sliced
3 ounces store-bought Chinese roast pork, diced
4 scallions, cut into 1-inch batons (about 1/2 cup)
1/3 cup frozen peas, defrosted
3 ounces kimchi, drained, squeezed dry and chopped (about 1/2 cup chopped)
1 cup soy bean sprouts

Steps:

  • Bring a small saucepan of water to a boil. Add the carrots and cook for 1 minute. Drain the carrots and reserve on a plate.
  • For this dish, you need to have everything ready to go before you start to cook in the wok.
  • Combine the soy sauce, sake and sesame oil in a small bowl for the liquid seasonings.
  • Preheat a large wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, place on a plate. Wipe out the wok, if necessary.
  • Add the remaining 1 tablespoon peanut oil to the wok and swirl to coat. Add the chiles, ginger and garlic. Cook, stirring, until fragrant, about 10 seconds.
  • Add the rice and cook, tossing, until the rice is warmed through and crisp in some places, about 2 minutes. This will give you some of that smoky "breath of the wok" flavor.
  • Add the cooked egg, sausage and roast pork to the wok. Toss for 1 minute. Next, add the scallions and carrots. Toss for 30 seconds then add the peas. Cook, tossing, for another 30 seconds then add the kimchi and bean sprouts. Pour in the liquid seasonings along the rim of the wok. Cook, tossing, for another 30 seconds. Serve on a platter.

KIMCHI FRIED RICE



Kimchi Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup diced Spam (half of a 12-ounce can)
1 1/2 cups roughly chopped ripe kimchi, plus 1/3 cup kimchi brine
4 cups day-old cooked short- or medium-grain white rice
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Kosher salt
Toasted sesame seeds, for topping (optional)
4 large eggs
2 scallions, thinly sliced

Steps:

  • Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
  • Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
  • In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
  • Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

Nutrition Facts : Calories 580, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 221 milligrams, Sodium 1154 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 3 grams

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