Guys. I’m Asian.
I’m Asian and I don’t do fried rice. Hilarious? I think so. I just have never gotten the hang of not burning the bottom of the rice and never understood how to achieve that signature dry-ish rice grain that your neighborhood takeout place seems to mass-produce on a daily basis.
With this dish, I still haven’t achieved that. What I have achieved is a crimson bowl of good eats that is fast and oh-so-satisfying it will make your bottom lip quiver with anticipation.
If you haven’t had kimchi before, it’s basically a spicy, Korean version of sauerkraut. BUT. Sauerkraut ain’t got nothing on this sassy sister.
It’s okay. You’re ready for it. You are absolutely ready for this cabbage experience. Don’t be a baby.
What You’ll Need:
- 3 cups cooked (preferably leftover from the day before) rice (I used sticky rice)
- 1/2 a medium onion, chopped
- 2 garlic cloves, minced
- 1 cup of kimchi (You can find it at any Asian grocery store. I’ve seen it at Whole Foods and other health-food groceries as well.)
- 1/4 cup soy sauce
- 1 tblsp maple syrup (or plain sugar)
- 2 tblsp oyster sauce
- 1 glorious egg per person (or two, if you want to get crazy)
- Leftover steak (or whatever meat or no meat!)
- Cilantro, chopped, for sprinkling
- Sriracha – for dousing to one’s pleasure afterwards
Prep Time: 10 minutes
1.) Heat 3 tablespoons of oil in a big skillet at medium heat. Saute onions until they begin to brown – about 3-4 minutes. Put minced garlic in and cook together for a minute, watching it carefully so as to not burn the garlic.
2.) Add the cooked rice to the onions and garlic and cook for rice for 2-3 minutes. Add soy sauce, oyster sauce, and maple syrup and cook until the rice soaks up the liquid and begins to brown a little. About 5 minutes. Stir constantly so as to not have the rice burn on the bottom.
3.) Add the kimchi and cook together, stirring constantly for 5-7 minutes until rice and kimchi is warmed through and beginning to brown. Transfer to a bowl.
4.) In another pan, heat a tablespoon of oil and half a tablespoon of butter. Crack that one glorious egg in and cook to desired doneness. I prefer over-easy so that when you break the yolk over the rice, the yolk dribbles gleefully onto the rice and creates a sauce.
5.) Warm whatever meat you’ve chosen to accompany your rice with (or not) in the same skillet to save on dishes.
6.) Get fancy, chop up some cilantro and sprinkle over. SERIOUSLY. The cilantro makes it. Squirt copious amounts of sriracha because it just ain’t spicy enough.
The rice serves 2. Oh, alright! It serves closer to 4 not-so-hungry, not-that-excited-about-this-food weirdos.