Kimchi and me: we be gettin’ along juuuuuust fine these days.
Here lies proof:
I’ve been coming home from work lately, standing in the kitchen, and eating it straight out of the jar with a fork while my dog looks at me with eyes that demonstrate a complex mixture of confusion and disgust:
Like, “I know I munch on my own tail, but you’re not even gonna put that on anything, hooman??”
Why should I have to? It’s my jar of kimchi. I paid for it. And I can rub it on my naked body and watch Gilmore Girls if I want to.
I don’t go that far. Swear.
Kimchi is fan-f*cking-tastic for so many reasons–it’s a nutritional powerhouse.
Did you know your gut is home to about 100 trillion bacteria? All in all, that’s about 3 pounds that line your intestinal tract. So like, next time you weigh yourself, take off 3 lbs for the bugs (Thanks, guys, for the microscopic confidence boost). What do these gut bugs do? They’re a huge part of your immune system! They counteract inflammation! They help you digest that grilled cheese you pounded for lunch!
And kimchi, because it’s a fermented food, is packed with healthy gut-boosting lactobacilli bacteria. So you’re feeding your beneficial gut bacteria as well.
Forbidden black rice imparts a unique nutty, toasty flavor and it mingles with the zippy, fresh crunch of the kimchi for a savory, bright, complex, and deliciously satisfying bowl. Topped with an egg, it’s a complete nutrition-packed meal. Also an incentive: SUPER EASY TO MAKE.
So, 0 excuses.
Spicy Kimchi Fried Rice
Makes 3-4 servings
- 2 tablespoons toasted sesame oil (or can use extra-virgin olive oil, other oil, or butter)
- 1 1/2 cups kimchi, chopped
- 2-3 tablespoons kimchi juice (from the kimchi jar)
- 1 cup carrots, grated
- 3 cups cooked forbidden black rice, cooled or made the day ahead and refrigerated (or any other short grain rice like brown, white, or sticky) —either way, make sure the rice is pretty dry and not soggy
- 1/2 cup green peas (I used frozen and thawed green peas, sue me)
- Sea salt + pepper, to taste
- 3-4 eggs
- 1-2 teaspoons vinegar (white, apple cider, or red wine)
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
- Begin by heating up the oil in a large skillet over medium heat. Add the kimchi and sauté for about 5 minutes, until it breaks down a bit and gets tender. Add in the kimchi juice (or water) and the carrots. Stir and cook for another minute.
- Toss in the rice, turn heat down to medium-low, and cook for 5-7 minutes more, stirring frequently but making sure to keep the rice as flat on the bottom of the skillet as possible in one even flat-ish layer. This allows it to fry up properly and not steam.
- Stir in the green peas, add a little salt and pepper to taste, and remove from heat.
- Now you’re gonna poach them eggies. In a small saucepan filled 3/4 way with water, turn heat to medium-high and add vinegar. The perfect way to poach an egg is to keep the water very hot but not boiling, so you can see bubbles sitting on the bottom of the saucepan slowly start to rise up..but again, not boiling. Keep the temp at this level when you reach this point!
- Now, crack one egg into a small dish, making sure not to break the yolk. While stirring the saucepan of water in a circle so a little whirlpool forms, gently pour the egg in. Let it cook in the water for ~3 minutes, watching it carefully but like, *no touchie* ’till it’s done. It’s done when the white is opaque but the egg yolk inside appears jiggly. When it’s ready to come out, remove carefully with a slotted spoon and place on a paper-towel lined plate to drain excess water off. Repeat for however remaining eggs you need, being sure to remove any egg remnants before poaching another one in the same water saucepan.
- Serve egg over rice, sprinkle with fresh cilantro and sesame seeds, and nom on dat shiet.