Hello there,
It’s been a slow few weeks lately. We’ve been house-hunting, but the houses that have been hitting the market aren’t the types of houses we’re looking for, or they don’t have everything we would need in a next house. Plus the prices for homes that still need a ton of work are through the roof. So, it’s been a slow go on that front. Plus I’ve been itching for the springtime. Fingers crossed the warm weather arrives soon!
I’ve been wanting to put this up on the blog, but haven’t gotten around to making a new batch of Kimchi until recently. I made the Kimchi Fried Rice for last night’s dinner and it was delicious. I truly missed making this dish. So, as I sit here waiting for a thunderstorm to roll in, I thought I’d get this goodie on here for you all.
It’s important for the Kimchi to be fermented and refrigerated for at least two weeks before using, so the flavors are just right. If you’d like the recipe for our homemade Sesame Kimchi, you can find it HERE. It’s extremely easy to make, inexpensive, and it should fill about five pints. Kimchi is a fantastic healthy recipe we like to use in not only kimchi fried rice, but poke bowls, and even as a topping on burgers. I have a recipe for this coming soon, too.
I hope you enjoy!
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Ingredients
1 cup (dry) long grain white rice
2 eggs, scrambled
2 Tbsp of Olive Oil
1 Tbsp of Sesame Oil
1/4 cup of Soy Sauce (I use the low sodium.)
2/3 cup Kimchi
1 Tsp. of Rice Vinegar
1 Tsp. of Garlic Powder
Sesame seeds, for garnish (optional)
Directions
- In a small pot, add 2 cups of water and bring to a boil. Add a splash of olive oil to the water. Once the water is boiling, reduce the heat to a simmer and add 1 cup of white rice. Cover until the rice is cooked.
- Scramble 2 eggs and cook in a small pan. Set aside.
- In a large pan, add 2 Tbsp of Olive Oil and heat on medium. Once the oil is hot, add the cooked rice to the pan and stir.
- Add 1 Tbsp of Sesame Oil, 1/4 cup of Soy Sauce, 1 Tsp of Rice Vinegar, and 1 Tsp. of Garlic Powder. Mix on and off for approximately 5 minutes.
- **Note: We like to slightly brown the rice to add a good crunch to it.
- Add 2/3 cup of Kimchi to the rice and mix for another 2 minutes.
- Add the scrambled egg and mix for 1 minute.
- Garnish with sesame seeds.
Directions with photos
- In a small pot, add 2 cups of water and bring to a boil. Add a splash of olive oil to the water. Once the water is boiling, reduce the heat to a simmer and add 1 cup of white rice. Cover until the rice is cooked.
- Scramble 2 eggs and cook in a small pan. Set aside.
- In a large pan, add 2 Tbsp of Olive Oil and heat on medium. Once the oil is hot, add the cooked rice to the pan and stir.
- Add 1 Tbsp of Sesame Oil, 1/4 cup of Soy Sauce, 1 Tsp of Rice Vinegar, and 1 Tsp. of Garlic Powder. Mix on and off for approximately 5 minutes.
- **Note: We like to slightly brown the rice to add a good crunch to it.
- Add 2/3 cup of Kimchi to the rice and mix for another 2 minutes.
- Add the scrambled egg and mix for 1 minute.
- Garnish with sesame seeds.
