Fermented foods are so, so good for us, and of all the wonderful fermented treats (sauerkraut, pickles, kefir, kimchi), I think Korean kimchi is my favorite. Kimchi is a spicy, fermented cabbage dish, and it is ridiculously delicious. Chock full of vitamins A, B and C as well as probiotic lactobacilli (good for your gut), kimchi is flavorful, low in fat and high in fiber. In this dish, kimchi takes center stage in a healthy fried rice dish topped with a lightly cooked, fresh farm egg. You can make your own kimchi, which I may eventually try, but mine came from Kimbap, a new restaurant in Raleigh that features fresh, farm-to-table food grown in North Carolina. Yum!
We made enough for three people because there are just three of us, but you can easily add more rice and kimchi to expand your servings. When cooking your eggs, make sure to keep the yolks runny–the yolk makes a delicious addition to the rice.
Kimchi Fried Rice (makes 3 serving)
- 2 tablespoons olive oil
- 1 sweet, organic onion, peeled and chopped
- 6 ounce grass fed, flat iron steak, sliced thin.
- 3 cloves garlic, peeled and minced
- 2 tablespoons soy sauce
- 2 cups kimchi
- 3-4 cups cooked organic jasmine rice
- 3 fresh, farm eggs
- 1/4 cup Korean bean paste sauce or chili sauce
- In a large skillet or wok, heat 1 tablespoon of the olive oil over high heat.
- Add onion and stir fry quickly for 1 minute.
- Add the steak and continue stir frying for 1-2 minutes. Add the soy sauce, second tablespoon of olive oil, and garlic. Continue cooking for another 2 minutes.
- Add the kimchi and stir fry for about 3-4 minutes.
- Add the cooked rice and stir fry until rice is a bit crispy, about 4 minutes (this will depend on how much liquid you have in the pot).
- Turn the heat off and let pot sit over the heat.
- Heat a non-stick skillet over medium heat. Cook the eggs by lightly frying them until the whites are cooked and the yolks are still runny.
- Add rice to serving bowls, top each with a cooked egg and serve with bean paste or chili sauce.