{"id":51,"date":"2016-09-09T22:20:45","date_gmt":"2016-09-10T02:20:45","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=51"},"modified":"2016-09-25T20:05:33","modified_gmt":"2016-09-26T00:05:33","slug":"kimchi-fried-rice-with-fried-egg","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2016\/09\/09\/kimchi-fried-rice-with-fried-egg\/","title":{"rendered":"Kimchi Fried Rice with Fried Egg"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">This is a great back-up meal to make on weeknights. Kimchi keeps for a long time in the fridge, so as long as I have that on hand, white rice and a rice cooker (which, of course I have on hand, I&#8217;m Asian), this comes together really quickly.<\/span><\/p>\n<p>I&#8217;ve made it with &#8216;overnight&#8217; rice like the recipe suggests. I&#8217;ll put it is still pretty good with fresh rice though.<\/p>\n<p>Tried making it with brown rice once, wasn&#8217;t good. Brown rice as fried rice = \uc88b\uc9c0 \uc54a\ub2e4.<\/p>\n<p>Made this with a side of okonomoyaki for 9 people at our 4th July weekend away in Long Island, easy to make a lot in quantity!<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">5 tablespoons extra-virgin olive oil<\/span><\/li>\n<li>2 yellow onions, finely chopped<\/li>\n<li>5 garlic cloves, finely minced<\/li>\n<li>Coarse salt<\/li>\n<li>Finely chopped kimchi (\u00bd 13oz container)<\/li>\n<li>3 tablespoons soy sauce<\/li>\n<li>Day-old cooked rice, at room temperature (2 cups uncooked)<\/li>\n<li>1 very good egg<\/li>\n<li>Scallion, white and light green parts only, very thinly sliced<\/li>\n<li>1 generous pinch coarse Korean chili powder<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring now and then, until the onions begin to soften and just begin to brown, about 10 minutes. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">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 and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Transfer the rice to a warm, shallow bowl and set aside.<\/span><\/li>\n<li>Wipe the skillet clean with a paper towel and add 2 tablespoons of olive oil to the pan and return it to the stove set over high heat. 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 on top of the rice.<\/li>\n<li>Scatter the scallion over the dish and sprinkle with the chili powder. Eat immediately, being sure to break the yolk and let is act like a sauce over the rice.<\/li>\n<\/ol>\n<p>Credit: Food Network<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a great back-up meal to make on weeknights. Kimchi keeps for a long time in the fridge, so as long as I have that on hand, white rice and a rice cooker (which, of course I have on hand, I&#8217;m Asian), this comes together really quickly. I&#8217;ve made it with &#8216;overnight&#8217; rice like [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":52,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,9],"tags":[],"class_list":["post-51","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-comfort"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/51"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":5,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":117,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/51\/revisions\/117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/52"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}