| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 1 serving |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped yellow onion
- 1 small garlic clove, finely minced
- Coarse salt
- 1/2 cup finely chopped very sour kimchi
- 1 teaspoon soy sauce
- 1 cup day-old cooked rice, at room temperature
- 1 very good egg
- 1 scallion, white and light green parts only, very thinly sliced
- 1 generous pinch coarse Korean chili powder
Instructions
- Heat 3 tablespoons of olive 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 just begin to brown, about 10 minutes. 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 and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Transfer the rice to a warm, shallow bowl and set aside.
- Wipe the skillet clean with a paper towel and add 2 tablespoons of olive oil to the pan and return it to the stove set over high heat. 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 on top of the rice. Scatter the scallion over the dish and sprinkle with the chili powder. Eat immediately, being sure to break the yolk and let is act like a sauce over the rice.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 913 |
| Total Fat | 72 g |
| Saturated Fat | 11 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 160 mg |
| Sodium | 942 mg |
Reviews
1-Fried rice is as it sounds. You should start with the rice and get a good hard fry on the rice then add the other ingredients.
2-Cooking garlic until the onions have browned is not good unless you like that overcooked garlic flavor. This is an old cooking meme you see all over the place, “Add onions and garlic” and cook for X minutes”.
If you want “very” cooked garlic, roast it whole in the oven with the top cut off and olive oil drizzled on it. Then you can squirt the roasted garlic out and enjoy however you want.
Garlic should not be fried more than 30 seconds to a max of a couple of minutes, and browning it in a frying pan makes it bitter and not very good by most people’s likes. It’s probably why a lot of people say they dont like garlic…they just dont like burnt garlic!
3-Day old or leftover rice is correct, but no need to have it room temp in my opinion. cold rice is the key to fried rice from all my research. Break it up in your hands to spread it in the frying pan, it separates well when cold.
Frying rice in a hot pan will make it pop a little bit like popcorn…deal with it…it makes a better fried rice. Adding a little soy during this time will caramelize it nicely (I like Thai mushroom flavored soy, it is a good soup base and excellent overall flavor just by itself), then add the onions and continue aggressively cooking until your liking, then add the garlic and cook 30 seconds to a minutes, then add the kimchi and cook to desired doneness.
I like scallions mixed in and warmed slightly just before removing from the skillet. I can take or leave the egg…If I use the egg I usually whisk it first and drizzle as I stir the stir fry right at the end rather than on top with yolk. The chili flake is gilding the Lilly…the kimchi should already have an abundance of the Korean chili fermented in to it and fresh Korean chili is not that good in my opinion, it doesnt chew well and its too coarse…plus the red color does nothing for an already red dish if the kimchi is proper Korean style kimchi. This is a pauper dish, it’s not supposed to be photogenic. It’s a use for leftover rice and very old sour kimchi.
I usually ferment my kimchi very sour to start, but other people like it fresh. I’ve had Korean women repeatedly tell me its too sour and are very surprised when I ask for it…and even more surprised when I want more! They are used to typical Americans who cant handle “adventurous” foods. The more sour the kimchi, the more pro-biotics…very good for your guts and overall health.
This is all my opinion to help other home cooks.
I love Ina Garten! This is not her recipe but it appeared on Barefoot Contessa apparently