Kimchi makes things taste good. The so-called “national dish of Korea,” it is a fermented cabbage condiment, spicy, umami-packed, and crunchy. I love it scrambled into eggs, tucked into lettuce wraps with Korean barbeque, and in any number of stir-fried suppers. It is so flavorful that you can skip a few standard flavor bases, like garlic and scallions, and still end up with a rich, bold dish. And it is fantastic for your health, bringing colonies of probiotic bacteria to your tummy to keep things happy in there.
Which brings us to lunch. With Peter and I both working from home these days, it is nice to eat something other than a bowl of nuked leftovers together. At the same time, though, I don’t want to interrupt the day more than necessary.
So yesterday, I chopped up some veggies and tossed them in a hot wok. The veggie drawer gods sent onions, purple cabbage, zucchini, and red bell peppers, but feel empowered to change things up based on what lurks in your crisper. Once they were tender, I added leftover brown rice-most cooked grains would work here-and some chopped up jarred kimchi.* I continued to stir fry until everything was steamy hot, then poured in a beaten egg or two.** Lunchtime!
*I think I should explore making my own kimchi. Lacto-fermentation, I shall conquer you!
**Alternatively, fry two eggs sunny side up in a separate pan, and place one atop each serving, if you don’t have an egg-and-extra-pan-to-clean aversion, as I do.
Kimchi Fried Rice for 2
1 tablespoon coconut oil
1/2 yellow onion, chopped
2 cups chopped veggies from the fridge, in a rainbow of colors
1 big pinch kosher salt
2 cups kimchi, coarsely chopped
2 cups cold cooked brown rice
2 eggs, beaten
fresh cilantro or scallions to garnish, if available
Heat the coconut oil in a wok over high heat until shimmering. Add onion, and stir-fry until just tender, about 3 minutes. Add chopped vegetables and salt, and continue to stir fry until crisp-tender, about a minute. Add rice and kimchi, keep stirring until hot. Beat the eggs, stir into rice mixture, and cook until just set, about 10 seconds. Transfer to plates and serve hot.