I have been absolutely loving my Winter CSA that I receive through NextDoOrganics. Getting a fresh loaf of bread, farm eggs, cheese and a pantry item each week has helped me sustain the winter doldrums of good produce. I’m also excited to be switching my summer CSA to them this year. It is their first growing season, so it will be exciting for all of us, and I’ll keep tabs on it every week like I did last year.
Back in February, Next Door Organics announced that we would start to get traditional Korean-style Kimchi made by a fellow CSA member. As soon as it appeared in our pantry box at pick up, I grabbed my jar of it.
I also knew right away what I’d be making, Kimchi Fried Rice. Think of it as Chinese Fried Rice’s Latin Cousin 🙂
This dish could be served either as a side, or to make it a complete meal, as I have done topped, with a fried egg.
Recipe:1 cup Jasmine Rice 1 cup cold water 3 slices thick cut bacon, cut into 1/2 inch slices 1/2 cup kimchi, diced 2 teaspoons kimchi liquid 1 teaspoon toasted sesame oil 1 bunch scallions, sliced – green parts only 2 large eggs (optional)
To make the rice: Place the rice in a medium-sized pot and pour some cold water in, swirling the rice around and drain in a fine mesh strainer. Repeat 3-4 times until the water is no longer cloudy. Once the rice is clean, place back back in the pot add, the cup of cold water and cook covered on medium heat for 10-15 minutes or until the water is completely absorbed. Remove the rice from the pot and into a shallow pan. Place the pan into the freezer to let cool. Day old rice can also be used in place of freshly made rice, I say about 3 cups equivalent.
To make the fried rice: Heat a wok or skillet on medium high heat and add the sliced bacon. Cook until crispy and remove with a slotted spoon to a paper-toweled line plate.
Carefully remove all but 2 teaspoons of the bacon fat from the wok. Save the reserved bacon fat for later use.
Remove the rice from the freezer and mix in the toasted sesame oil. Add the rice to the wok, along with the diced kimchi and two teaspoons of juice from the jar of kimchi. Stir together and let cook for 5 minutes. I like to let the rice sit for a minute or two to develop a brown crust on the bottom. Add the scallions and bacon back to the rice and stir together. Turn off the heat and cover the fried rice to keep warm.
Heat a non-stick skillet over medium heat and add one teaspoon of the reserved bacon fat to the skillet. Add the two eggs and fry until the whites are set.
Carefully remove and place on top of your serving of fried rice. Serves 2 as a main course.