Kimchi Fried Rice
2 tsp cooking oil
½ cup bacon, cut into ½” square pieces
1 tsp minced garlic
1 cup kimchi, cut into ½” square pieces
½ cup roasted pistachio kernels
1 cup fresh shiitake mushrooms, cut into ¼” dice
3 large eggs (2 lightly beaten, 1 cooked sunny side up for garnish)
3 cups cooked medium grain rice
¼ cup kimchi juice
2 tsp sesame oil
¼ cup roasted pistachio kernels, coarsely chopped
1 toasted nori sheet, torn into 1” square pieces
1 tbsp white sesame seeds
Heat a fry-pan over medium, add cooking oil and swirl to coat bottom and sides. Add bacon and cook until the edges are brown. Add garlic, kimchi and cook until most of the liquid is evaporated. Add pistachios and mushrooms, cook until mushrooms are soft, about 2 minutes.
Push everything to the one side and add beaten eggs, cook until most egg has set, using spatula to break the curds into small pieces. Add rice and kimchi juice. Mix everything together thoroughly. Add sesame oil.
To make topping, place nuts, nori pieces and sesame seeds into a spice grinder. Pulse until nori is chopped into small bits, but not powdery. Top fried rice with a sunny side up egg. Sprinkle pistachio nori topping over egg and rice.
Copyright by Yan Can Cook, Inc. 2023