Since I own more cookbooks than any one person has the right to own (you know what I'm talking about...there's more of you out there), I often find that though I can describe the cover of many of them off the cuff (or at least the spine) - I haven't actually cooked from them enough. Or as much as I'd like to. All I have to say to my daughter is "can you go get me that green and white cookbook from the shelf...again..." and she knows I'm talking about this one.
The only thing I could really get out of my mouth after the first bite was
Sara Moulton is going to be a speaker at the first annual Food and Wine Conference in Orlando, Florida less than 2 weeks from today. She'll be doing a demonstration, and even having a round table with a few VERY lucky attendees. Will you be there?
Kimchi Fried Rice (w/ Quick Kimchi)
Prep Time: 2 hours (mostly unattended)
Cook Time: 15 minutes
Keywords: stir-fry entree breakfast side condiment cabbage rice Korean
Ingredients (serves 2-4)
- 1 cup Kimchi (recipe follows), coarsely chopped
- 2 cups cooked rice
- 2 tablespoons unseasoned rice vinegar
- sunflower oil (or vegetable, olive, etc.)
- 4 ounces Canadian bacon, cut into medium dice
- 2-4 eggs
- sea salt
- freshly ground pepper
- handful fresh cilantro, rougly chopped
- 2 scallions, thinly sliced
- 1 head (approx. 1-1/2 pounds) Savoy Cabbage
- 1/2 cup kosher salt
- 1/2 cup unseasoned rice vinegar
- 1-1/2 tablespoons granulated sugar
- 1-1/2 teaspoons paprika (sweet or hot)
- 1/4 teaspoon cayenne pepper
- 1 medium-large red bell pepper, finely diced
- 4 medium scallions, thinly sliced
- 1 (4-inch) piece of ginger, peeled & finely grated (to equal 1 heaping tablespoon)
- 2 cloves garlic, peeled & minced
Instructionsto make the Kimchi Fried Rice:
Stir together the rice, kimchi, and rice vinegar in a bowl and set aside.
Heat about a tablespoon of oil in a large non-stick skillet or wok over medium-high heat, and add the Canadian bacon; cook for a couple of minutes, while stirring to brown. If the pan seems dry, add a drizzle more oil, then add the reserved rice/kimchi mixture. Cook, stirring constantly until everything is heated through, and the rice starts to turn golden in spots.
Heat some butter in the bottom of a smaller non-stick skillet and fry up an egg or two per person.
To serve, divide the fried rice among serving plates and top with the eggs. Sprinkle with salt and pepper. Scatter cilantro and scallions over each. Enjoy!
Cut the cabbage into quarters, through the core. Slice the core out of each quarter. Cut each quarter into large ribbons, about 1 to 1-1/2 inches wide. Toss the cabbage with the salt in a large nonreactive bowl, cover with plastic wrap, and set aside at room temperature for 2 hours.
In the meantime, bring the vinegar, sugar, paprika, and cayenne to a boil in a small saucepan; stir to dissolve. Remove from heat and set aside.
Rinse and drain the cabbage, then press it dry as best as you can. Rinse out the large bowl you used for the cabbage and dry it. Place the cabbage back into it, and add the red bell pepper, scallions, ginger, garlic, and the reserved liquid mixture. Toss until everything is coated and combined well.
Pack the kimchi into a nonreactive (preferably glass) jar or bowl. Cover and refrigerate until ready to use. Will keep in the fridge for about 1 week.
Alternately, you could whisk your eggs up in a bowl, and then cook them into fluffy scrambled eggs or an omelet (cut into strips once done). You could then fold them into the rice before serving.
I don't know if it's strange or not, but I like to eat this for breakfast. Not that I wouldn't eat it for any meal of the day, but to me, it seems like breakfast fare!
adapted from Sara Moulton's Everyday Family Dinners
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Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Kimchi Fried Rice by girlichef
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
What are some of your favorite Sara Moulton recipes? Feel free to leave them in the comments. Also, please join us for our live twitter chat tonight at 7pm (Eastern) using the #SundaySupper hashtag (pssst...Sara Moulton will be joining us for the chat tonight!), and check out the Sunday Supper board on Pinterest.
IT'S ALMOST HERE! Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Did I mention that Sara is going to be one of the speakers at the conference? Because she is!
This post contains Amazon affiliate links.
This post contains Amazon affiliate links.