Kimchi is a powerhouse Korean ingredient of seasoned cabbage packing spice, crunch and that savory umami issue that comes from fermented meals. It transforms no matter meal it’s added to, and we deal with the richly flavorful liquid it’s packed in as a separate ingredient.
In this recipe from our ebook “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or much less, we use kimchi to amp up leftover rice for a fast, flavorful meal. First, we fry bacon and use a little bit of the rendered fats to prepare dinner onion after which the rice, into which we combine a few of the kimchi liquid and soy sauce.
Spreading the seasoned rice into an excellent layer within the skillet and letting it prepare dinner undisturbed for a couple of minutes permits tasty charred bits to type on the underside. Then we stir within the chopped kimchi, the cooked bacon, peas, sesame oil and scallions for freshness.
A fried egg on high of every serving not solely completes the dish with an additional hit of protein, however the yolk, when damaged, flows onto the rice, including a richness that heightens the flavors.
Start to complete: 40 minutes
Serves: 4
Ingredients:
3¼ cups cooked Japanese-style short-grain rice, ideally chilled
6 ounces bacon, ideally thick-cut, chopped
1 medium yellow onion, finely chopped
2 cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice
1 tablespoon soy sauce
1 cup frozen peas, thawed
2 teaspoons toasted sesame oil
4 scallions, thinly sliced on the bias
Kosher salt and floor black pepper
4 massive eggs
Furikake seasoning or nori reduce into slivers, to serve (non-compulsory)
Directions:
If the rice is chilled, use your fingers to interrupt aside any massive clumps. Set a mesh strainer over a small heatproof bowl and place close to the stovetop.
In a 12-inch nonstick skillet over medium, prepare dinner the bacon till properly browned, 10 to 12 minutes. Scraping the pan, pour into the strainer; reserve the bacon fats.
Return 1 tablespoon of the fats to the skillet, add the onion and prepare dinner over medium, stirring, till softened, 3 to 4 minutes. Stir within the rice, breaking apart any clumps, 1 to 2 minutes. Drizzle the kimchi juice, soy sauce and 1 tablespoon of the bacon fats over the rice and stir to mix. Spread the rice in an excellent layer, enhance warmth to excessive and prepare dinner till browned on the underside, about 3 minutes.
Scrape alongside the underside of the pan and flip the rice, then redistribute and prepare dinner till once more browned on the underside, one other 2 to three minutes. Stir within the kimchee, bacon, peas, sesame oil and scallions. Cook, stirring, till scorching, 1 to 2 minutes. Taste and season with salt and pepper. Transfer to a bowl and canopy with foil.
Wipe out the skillet with paper towels. Add 1 tablespoon of the bacon fats and warmth over medium-high till starting to smoke. Swirl to coat the pan, then crack an egg in every quadrant. Immediately scale back to medium-low and sprinkle with salt and pepper. Cook till the whites are set however the yolks are nonetheless runny, 2 to three minutes. Remove the pan from the warmth.
Serve the fried rice on particular person plates, topped with a fried egg and sprinkled with furikake.
Get extra recipes and dinner concepts from The Washington Times meals part.
Content Source: www.washingtontimes.com