When you think of Christmas morning, do you envision pancakes dripping with syrup, a golden brown Dutch Baby hot from the oven, or fresh cinnamon rolls?? Not me. After doing the morning farm chores, I look foward to the spicy hot comfort food embodied by kimchi fried rice!
This is a great time of year to be mindful of – and take measures to – avoid food waste. Kimchi fried rice is a great way to use rice that’s been sitting in the fridge for a little too long – you know, the kind that’s become rather hard and dry – and transform it into a mouthwatering dish. Here’s how Mr. fMf makes it!
Start by adding onion and any other diced veggies you choose (we used mushrooms) to melted butter. Saute for a few minutes, then add chopped kimchi and a generous amount of the juice. Note: we use homemade kkakdugi, but baechu is typically used in this dish. If you have leftover meat, such as chicken or ham, or tofu or plant-based burgers like Impossible Burgers, you could dice that up and add it, too.
Then add the cold cooked rice and mix it in. Add the sesame oil and soy sauce (or Braggs’ Liquid Aminos) and stir. While the rice mixture is heating through, cook your eggs in a separate pan. We like to keep the yolks a bit runny so that they’ll break when you add them to the hot rice mixture.
When everything is cooked and has been layered into a bowl (rice mixture on the bottom, eggs on top), roasted nori is sprinkled over the top.
Hot, spicy, delicious, and satisfying – kimchi fried rice for breakfast has become a new holiday breakfast tradition here. Want to try it for yourself? Find our recipe here.
We hope that you and yours are enjoying a safe, warm, and healthful holiday season!