Kimchi Fried Rice
by Katie Chin, Tastemaker in Residence
Couldn’t resist re-posting this beauty after noshing on Kimchee Fried Rice at Chibuscus Asian Cafe yesterday after my Hello Kitty Smart Car wouldn’t start. Luckily, I was stranded near a mini-mall in Hollywood where this yummy Asian fusion cafe is located. Their take on this dish inspired to me to adapt mine a bit with the addition of some mozarella cheese. I know it sounds weird, but trust me it’s delicious and the elegant gooey strands add a surprising and welcome texture to the recipe. You can find premium soy sauce in the gourmet section at Cost Plus World Market. - See more at: thesweetandsourchronciles.com
4 Tbsp canola oil, divided
1 large egg
1/4 cup finely sliced shallot
1 garlic clove, finely minced
1/2 cup finely chopped kimchi
1 tsp premium soy sauce
2 tsp 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
- 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.
- 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.