Umami Kimchi Fried Rice With Fried Egg Recipes

KIMCHI FRIED RICE

Steps:

• Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
• Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

KIMCHI FRIED RICE BOWL WITH FRIED EGG

Steps:

• This quick and easy, Korean-inspired fried rice bowl can be prepared faster than it takes to order takeout. Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a large wok or skillet set over medium-high heat. Stir-fry mushrooms and onions for 3 to 5 minutes, or until they start to soften. Stir in kimchi, garlic and ginger and stir-fry for 1 to 2 minutes, or until well coated. Step 3
• Stir in rice, spinach, soy sauce and sesame oil. Stir-fry for 2 to 3 minutes, or until spinach starts to wilt and rice is heated through. Divide rice between 4 bowls and top each one with a fried egg. Recipe Tips
• For perfect fried eggs, melt 2 tablespoons of butter in a nonstick skillet set over medium heat. Break 4 eggs into skillet. Cover and cook for 2 to 3 minutes, or until eggs whites are just set for sunny-side up. If you like your eggs more set, cook a few minutes more. Substitute fried eggs with poached or soft boiled, if you prefer.

UMAMI KIMCHI FRIED RICE WITH FRIED EGG

Steps:

• 1. Toast sesame seeds on medium heat in small pan on stove, just until they start to give off scent and change color, set aside.
• 2. Heat canola oil in wok or deep pan on medium high, smash some salt and garlic together with side of knife, add red chili powder (cayenne). add to pan and sauté carefully 1 minute do not burn garlic
• 3. Cook white rice according to instructions, add to pan and turn heat up to high, stir fry with spatula 1 minute, add kimchi, soy sauce,chopped ginger, fish sauce and sesame oil, toss and stir
• 4. Make well in rice and crack one egg in middle, scramble up with rice, this happens fast heat should be high still.
• 5. In small pan fry an egg on medium heat in some sesame oil, sunny side down, salt and pepper to taste, remove from heat. Heat up frozen vegetables preferably steamed in the microwave and add to the rice mixture.
• 6. Transfer rice to a serving bowl, drizzle with reserved kimchi juice, just a few dribbles of soy sauce, sesame seeds and top with fried egg. Sprinkle over chopped green onion and sesame oil to taste. Chop some fresh kimchi and add on top. Serve immediately!

KIMCHI FRIED RICE WITH SCALLOPS

Steps:

• Prep the scallops. Rinse carefully under cold water to remove any grit. Trim off the tough foot on the side of each scallop with a sharp knife. Pat scallops dry with a paper towel and season on both sides with salt and pepper. To ensure a nice browning, dust one end of the scallops lightly in flour. This is optional and I didn't do it this time-that's why my scallops don't have nicely browned tops in the photo.
• Make the fried rice. Mix the kimchi juice, gochujang and soy sauce together in a small bowl and set aside. Heat oil over medium-high flame in a large skillet or wok. Add kimchi and cook, stirring frequently, until it browns slightly and becomes very fragrant, 1 to 2 minutes.
• Add the rice and cook, stirring frequently and breaking up any clumps with a wooden spoon. Cook for about 1 to 2 minutes, then stir in the kimchi juice mixture and cook another 3 minutes or so, stirring frequently.
• Add the sesame oil and stir until everything is thoroughly combined and the rice has begun to brown. Taste and adjust seasoning with more soy sauce, if needed, and reduce heat to low.
• Cook the scallops. Heat the oil in a nonstick frying pan over medium-high heat. Place the scallops floured-side down (if you did that) and cook undisturbed for 2 minutes. (While this is going on, quickly divide the fried rice between two shallow bowls.)
• Turn she scallops and cook on the other side for just 1 minute-don't overcook or they'll get tough and chewy. Place scallops on top of fried rice, sprinkle chives or scallions over everything and serve immediately.

CHICKEN KIMCHI FRIED RICE

Steps:

• the night before according to the packet instructions or before you make the rest of the dish if you were not able to do it the night before.
• Mix the Korean red paste (Gochujang), soy sauce and kimchi juice in a bowl or jug. Ensure all lumps are removed and the sauce is smooth.
• Set your wok or frying pan onto a high heat, add 1 tbsp oil, onion and ginger and fry for a few minutes until the onion is soft.
• and continue to cook on a high heat for a few minutes until the outside is no-longer pink.
• Add the kimchi, grated carrots and red pepper and cook for a few more minutes until the chicken is fully cooked and the vegetables are tender. (note 1)
• Reduce the heat to medium, add the garlic and cook for 1-2 minutes.
• and mix it with the vegetables until it gets hot.
• mixture and mix thoroughly
• until while you fry the eggs
• Set another frying pan on a medium to high heat and add the remaining oil. Crack the eggs into a pan when the oil is hot and fry until the yolks are set and the edges start to brown a little.
• while the eggs cook and top with the fried eggs when they are ready.
• Top with spring onions, sesame seeds and optional nori strips and serve.

KIMCHI CAULIFLOWER FRIED RICE

Steps:

• Preheat a skillet over low heat until it's well heated. Add 1 tbsp cooking fat of choice, add chopped kimchi. Saute until it's no longer watery (about 2-3 minutes). Combine Paleo gochujang sauce with kimchi juice. Stir-well and set aside.
• Add cooked and diced protein (optional) and Paleo gochujang with kimchi juice to the skillet. Keep stir-frying until the sauce is coated evenly over chopped kimchi and protein. Add cauliflower rice, season with a small pinch of salt, stir-fry and coat the kimchi and gochujang paste over cauli rice evenly. Add 1 tbsp water to the skillet. Give another gentle stir then cover the skillet with a lid. Cook over medium-low heat for an additional 1-minute or until the cauliflower rice turns softer but not mushy.
• Serve: Drizzle with toasted sesame oil, sprinkle with furikake and chopped scallions, top with fried eggs , nori strips, and extra tablespoon of Paleo gochujang. Serve in room temperature.

KIMCHI FRIED RICE WITH PORK BELLY

Steps:

• Chop the yellow onion, spring onion (separate the white and light green parts from the dark green parts), garlic, red chilies, and king oyster mushroom as indicated in the ingredients section. Grate the ginger directly into a small bowl, and spoon the kimchi and kimchi juice into a small measuring cup. Use kitchen scissors to cut the kimchi into small pieces in the cup. Rinse and drain the mung bean sprouts. Set everything aside.
• Combine the gochujang, low sodium light soy sauce, Korean sake (if using), freshly cracked black pepper, and sesame oil in a medium sized bowl. Mix until combined well. Slice the pork into 1.5-inch wide strips and add to the bowl. Mix until the pork is evenly coated in the marinade, then set aside.
• Whisk together the gochujang, low sodium light soy sauce, distilled white vinegar, sesame oil, chili oil (if using), toasted white sesame seeds, and white sugar in a small measuring cup (for easier pouring) or bowl until evenly combined.
• Heat 2 tablespoons of oil in a large wok or heavy bottomed deep frying pan over medium-high heat. Once the oil is hot, crack the egg into it and cook, spooning the surrounding oil over the top as it fries, until your desired doneness for the yolk is reached. Transfer to a paper towel lined plate and set aside. Repeat with the remaining 3 eggs.
• Add 1/2 tablespoon of oil to the wok if needed and heat over high heat. Once hot, add the yellow onion and spring onion white and light green parts. Sauté until translucent - about 30 seconds.
• Add the garlic, ginger, and red chilies. Stir-fry for 30 seconds until fragrant.
• Make a well in the center of the wok by pushing everything to the edges of the wok. Add the marinated pork and spread the pieces out in the center of the wok. Let the pork sear for about a minute before flipping the pieces over and allowing the other side to sear for 30 more seconds. Then stir-fry to combine everything.
• Cook the mushrooms and kimchi: Add the chopped king oyster mushrooms and stir-fry for a minute to combine with everything until slightly softened. Make a well in the center of the wok again and add the kimchi and kimchi juice. Stir-fry in the center of the wok so that there is direct contact with it for 20 seconds, then toss to combine with everything.
• Add the rice and pour the sauce on top. Stir-fry using a scooping motion until everything is evenly coated in the sauce.
• Season with kosher salt and freshly cracked black pepper. Toss to combine, then let everything sit for 15-20 seconds. Then toss everything again and let everything sit for another 15-20 seconds. This helps the rice to get a little crisp in some parts and prevents it from becoming mushy.
• Add the spring onion green parts and bean sprouts. Toss to combine for 15-20 seconds until the bean sprouts have slightly softened, then switch off the heat.
• Divide the fried rice into four plates/bowls and drizzle a little sesame oil on top. Garnish with a sprinkling of toasted white sesame seeds and the remaining spring onion dark green parts. Top each plate/bowl with a fried egg and sprinkle shichimi togarashi on top of the egg if desired. Serve immediately.

CHORIZO AND KIMCHI FRIED RICE WITH FRILLY CHILLI FRIED EGGS

Steps:

• Cook the diced chorizo in a large frying pan set over a medium heat for 5 mins, or until starting to crisp. Push the chorizo to the far side of the pan, tilt the pan toward you; spoon out the hot oil into a small bowl and set aside.
• Add the white parts of the spring onions to the frying pan with the chorizo, fry for 2 mins then add the garlic paste, 1tbsp chilli paste and umami paste with ginger. Stir-fry for 1 min. Add the kimchi, the cooked rice and 75ml water, and stir-fry for 8 mins, or until the rice is piping hot. Set aside.
• To make the chilli frilly fried eggs, heat 1½tbsp of the reserved chorizo oil in a non-stick frying pan over a high heat. Add 1tsp chilli paste and half the spring onion greens, stir-fry for 30 secs until softened, then spoon them into 2 areas in the pan. Make a hole in the centre of each spoonful and crack an egg into each hole so that the egg is surrounded by spring onions - the egg white should fill the gaps between the spring onions. Cook the eggs to your liking; repeat for the other 2 eggs.
• Divide the fried rice between 4 bowls, slide a chilly frilly fried egg on top and serve immediately with a big handful of coriander leaves, extra kimchi and a big squeeze of chilli sauce, if you like.

FRIED RICE WITH EGG

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.