As most of you know our family loves food... We love to cook, create, eat and entertain. In our home, there is truly nothing like a table full of people, enjoying food, laughing and all the while creating incredible memories in our home.
This past weekend, my teenage daughter had a group of friends over for a relaxing, poolside day. We all know teenagers know how to eat and let me tell you, they did not disappoint. I made them the GetRealLive famous Chicken Burgers that have been generously shared with us by our great friend, Barry Crocker. His Chicken burgers are the best and the teenagers agreed. One of them actually asked me if I was a chef.... love that compliment :)
Anyway... moving on!! Today's post has been spurred on by something I shared on Instagram & Facebook yesterday. I posted a picture of our Kimchee Fried Rice that I made for lunch. Now, having never made this before I was a bit worried that it wouldn't work out.
And, to be honest this was inspired by the fact that I had nothing left in the cupboard after 2 weeks of school holidays. After multiple days of my daughters entertaining plus kids and families coming and going, Mother Hubbard's Cupboard was truly bare... When the cupboard is bare, there is nothing better than dazzling your family with a creative Fried Rice and that's exactly what I did. So, as with any recipe we share through this site, this has been 'Tried and True' in one of our GetRealLive kitchen's and in this case, it was mine. My hubby and children gobbled it up and, in fact, both my son and daughter have taken leftovers for lunch at school. Two meals solved in one go…YES!
Ingredients
1 Chicken (I use a regular organic chicken)
1/2 cup Glutinous Rice (or simply normal cooked rice… you can use brown rice if you like)
10-20 cloves of Garlic
6 Jujubes (Red Dates – can be bought from the Asian Supermarket but if you don’t have them, don’t worry)
6 Chestnuts (I use 1 can of whole water chestnuts again if you don't have don't stress)
1 knob of Ginger
Salt & Pepper
2 tablespoons extra-virgin olive oil
2 tablespoons sesame oil (or if you want to be a little extravagant you can use 2 tablespoons of butter... this suggestion from my beautiful sister-in-law, Angie)
1/2 yellow onion, chopped
2 small garlic clove, minced or chopped (whatever is easiest... this meal is all about the easy!)
A pinch of coarse salt (if you like.... in our kitchen, I use pink Himalayan Salt but for this recipe, I skip the salt because Kimchee is salty enough. I've included it though because for some palates you might need a dash to make it great. Personal taste here!)
1 cup sour kimchi (use old Kimchee if you have, its best and I like the big pieces of it so I don't chop it up. If you want smaller pieces, then, by all means, chop it up. If you're buying Kimchee for the first time, ask your Asian/Korean grocer for Mat Kimchee)
1 teaspoon/a Splash of soy sauce
1 tablespoon of sesame seeds (not needed but I add these only because I love them!)
1 cup day-old cooked rice, at room temperature (If you have, if not, just pop some rice in the rice cooker and use fresh....that's what I do but it's a great dish to use up leftover rice as well)
1 very good egg
1 scallion, white and light green parts only, very thinly sliced (you can either cook these through or I use them more like a sprinkle on top before serving)
1 generous pinch coarse Korean chilli powder
Method
Heat oil in a large nonstick skillet over medium heat.
Add the onion, garlic and a pinch of salt.
Cook, stirring now and then until the onions begin to soften and become just brown.
Turn up the heat to high and add the kimchi and cook for approx 5 minutes.
Cook until the Kimchee starts to crisp on the edges basically like it's being fried.
Add the soy sauce and rice and stir thoroughly to combine.
Cook until the rice is warmed through and beginning to brown, about 5 minutes.
For serving, I like shallow individual serving bowls
This is so yum and the flavours will permeate through your house. It's a super quick meal that is absolutely moreish!
Note: Kimchee is spicy and can be an acquired taste. In saying that, some of the heat seems to be taken out during the cooking process additionally, the strong flavour that may need some getting used to softens whilst cooking. For those who are familiar with Kimchee and have come to love it like my family (obviously, my hubby, being Korean, grew up on this.... but I've acquired a taste as have our children) then go for it... You will love this dish and it's seriously easy.
FRIED EGG GOT SWAG.
Now… if you want to dress the dish up a bit and add a bit of SWAG to it (according to my kid’s SWAG is…Swhat We Asians Got!) you can add the Fried Egg on top... If you have removed your rice from your pan you can simply wipe the pan clean and use it for your egg. Cook your egg as per usual (a fried egg) and cook just until the yoke is done, you want some of the gooey, runny yolk to melt through the rice adding to the flavour and texture of the dish. So, take your rice and delicately place your egg on top, sprinkle with your green onions/shallots even drizzle a tiny bit of sesame oil over the top and a dash of red pepper if you want and go ahead and savour the goodness you have created!
Enjoy...Now that I have written this out, my mouth is watering and I'm ready for more.
A perfect 1 dish meal that is ready in under 10mins.
341 Likes, 8 Comments - Susan Sohn (@susanjsohn) on Instagram: "@sophiasohn nails a #CasaDeSohn favourite of #Kimchee Fried Rice with Egg. So good!"
