Kim Chee Fried Rice

Food for Thought by Katie Chin – October 2015

I had dinner with a friend shortly after my divorce was finalized. She said, “You need to rediscover who you are – the food you love to eat, the music you like to listen to and the things that give you joy…become the person again that you’d fall in love with.” I took her advice to heart and organized a group to go straight to Koreatown for some karaoke and delicious Korean food. My ex thought my passion for karaoke was silly and I let him shut down one of the things I loved the most. I remember ordering Kim Chee Fried Rice that night and this dish always reminds me to embrace my passions and let my heart sing!

Kim Chee Fried Rice

• 4 tablespoons canola oil, divided
• 1 large egg
• pinch salt
• 1/4 cup finely sliced shallot
• 1 garlic clove, finely minced
• 1/2 cup finely chopped kimchi
• 1 teaspoon premium soy sauce
• 2 teaspoons kimchi juice
• 1/4 cup shredded mozarella cheese
• 1 cup day-old cooked rice, at room temperature
• 1 scallion, white and light green parts only, very thinly sliced
• salt and pepper
• srircha sauce

Instructions

1. Heat a skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it to a plate. Set aside.
2. Heat the remaining 3 tablespoons of oil in a wok or large nonstick skillet over medium high heat. Add the onion and scallions. Saute until fragrant, about 1 minute. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce, kimchi juice, shredded cheese and rice and stir thoroughly to combine. Cook until the rice is warmed through and cheese is melted, about 2 minutes. Add the scallions and cook for 1 more minute. Season to taste with salt and pepper. Transfer the rice to bowl. Place the reserved fried egg on top. Dot the egg white with srircha sauce. Pierce the egg yolk before serving so the yolk becomes a sauce for the rice. Serve immediately.