One of the more difficult things for me to find, of late, is a good kimchi that doesn’t contain MSG (monosodium glutamate), preservatives and other unnatural ingredients that I can’t pronounce. Is it possible to find kimchi that boasts “fresh” and/or “organic“?
After much searching, I found a tasty variety made from Gold Mine, Natural Food Company. This kimchi is vegan, raw, gluten free, and naturally fermented without using fish/shrimp sauce, sugars or preservatives that are all too common in most commercial varieties of kimchi. So what to do with this tasty kimchi? Using day old organic, short-grain brown rice, I’m whipping up some Kimchi Fried Brown Rice with Fried Eggs…
I also came across this fantastic looking recipe for Homemade Kimchi from Sonnet over at For The Love of Food. I’m looking forward to making a healthy batch of kimchi from her recipe, but until then I’ll be using the store bought.
What is Kimchi?
Also spelled as kim chee, kimchee, and gimchi. It is Korea’s national dish and there are hundreds of varieties of combinations using mixed seasonings and vegetables. The main, more common ingredients include napa cabbage, radishes, scallions and/or cucumbers. Depending on the time of year, different kimchi is made based on seasonal produce availability. It is a spicy and tangy fermented type food.
Kimchi Fried Brown Rice with Fried Eggs
Adding chopped up carrots and celery to the brown rice with the kimchi, gives this dish even more freshness, color and an inviting texture due to the slight crunch from the celery. What’s great about this dish is that you control the amount of spicy heat by either the variety of kimchi you use and when plating you can garnish it up with chili flakes or a drizzle of hot Korean chili sauce, like Sriracha! Prepare your eggs as sunny-side-up or over-easy – it’s your choice, but pick an egg method that will lend that yolk. Cutting into the egg and the yolk drizzling through the spicy brown rice is the gravy. It’s good stuff!
The measurements below for this Kimchi fried brown rice with fried eggs is for about 3 servings. Why the odd number of three servings? I try to make extra servings as leftovers, and then packed for Hubbs’ lunch the next day. This proved to be good proportion for just that reason!
- Like your food spicy? Kick it up by using a hot variety of kimchi and/or you can also add some hot Sriracha hot sauce to it and sprinkle more chili flakes on it.
- Eggs sunny-side-up or over-easy – it’s your choice!
3 tablespoons extra-virgin olive oil
1/2 cup yellow onion, finely chopped
1 large garlic clove, finely minced
1/4 cup carrots, sliced vertically and then in half moons horizontally
1 celery stalk, sliced in thirds vertically and then chopped horizontally
1 1/4 cup Kimchi (organic and with no MSG), finely chopped
4 cups day-old cooked brown rice, room temperature
3-4 teaspoons low-sodium, soy sauce
2 tablespoons extra-virgin olive oil
3 fresh eggs
fresh ground pepper
chili pepper flakes and or Korean hot sauce (like Sriracha)
In a non-stick skillet or wok, heat the 3 tablespoons of olive oil over medium heat. Add the onions, garlic and lightly salt. Cook until the onions become translucent and begin to brown, watching not to burn the garlic, about 8-10 minutes. Increase heat to high and add the carrots, celery, and kimchi. Cook for about 3 minutes.
Add the rice and soy sauce, folding in the rice with the vegetables/kimchi. Continue cooking until the rice is warm, about 5-8 minutes. Cover the rice and set aside while you cook the egg(s).
In a smaller skillet add 2 tablespoons olive oil and set to high heat. Fry up 3 eggs, sprinkling with salt to taste.
Place egg(s) over rice. Before serving, garnish with bits of scallion and chili pepper flakes.