Kimchi Fried Rice with Fried Egg
Funny how Korean food is my crutch cuisine after a night out of excessive drinking. If not a hot, spicy soup before going home, it’s kimchi fried rice topped with a fried egg when I wake up. Korean food can lead you to too much drinking, but it sure does help you recover from it.
A fried egg is perfect with this fried rice. When you crack the half-cooked yolk and let the yellow ooze over your rice, you’ll forget about that banging headache, too. Mmm, I’m getting hungry just thinking about it.
leftover cooked white rice
1. In a heavy skillet, heat some oil and add rice. Fry and cook by stirring and tossing until the cold rice is warm and free of clumps. Add a small amount of kimchi and stir. The rice should be red-orange, but you don’t want it to be too moist. I try not to add too much of the kimchi juice. Remove fried rice to a bowl.
2. Using the same skillet, heat some oil again and fry the egg. Serve on top of the fried rice.
I try to make my own kimchi two to three times a year
Baked egg appetizer from Mark Bittman