KimchiFriedRice

Kimchi Fried Rice with Buttered Vegetables & Fried Egg

Award-winning restaurant Young Joni brings us their recipe for kimchi fried rice, made with a blend of white and black rice, stir-fried bok choy, kimchi, buttered peas, all topped with a soft, sunny-side up egg.
Difficulty: Easy
Time: 35-40 Minutes
This dish is Gluten-Free & Vegetarian
Calories: 740 Fat: 21 Carbs: 110 Protein: 24

Chef Ann Kim’s kimchi fried rice is the solution to your weeknight dinner despair! A mix of white and black rice, stir-fried until crispy, blends fantastically with veggies and a savory-sweet sauce of sesame oil, butter and tamari. The kimchi – a slightly spicy fermented cabbage – adds a kick and grounds the recipe in her Korean roots.

Images of Ann Kim and Young Joni Restaurant in Minneapolis, MN. All images by Eliesa Johnson of The Restaurant Project.
This recipe was designed by local chef:
Chef Ann Kim of Young Joni

Young Joni represents the fine-dining experience as a place of hospitality, warmth and everyday celebration. With a menu that’s traditional with a twist, approachable but different, and an atmosphere both welcoming and sophisticated, it’s a place made for slowing down, feeling special, and savoring the extraordinary experience of living.

Ingredients
Fierce Ferments kimchi
Egg
Sesame oil
Nori
Bok choy
Sweet tamari sauce
Butter
Black rice blend
Green peas

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.
Wilt

Cook a leafy vegetable briefly until it has softened and lost its shape.

Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

What you need

Medium saucepan
Small skillet
Small shallow bowl

Cooking Instructions

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Step 1: COOK RICE

Read though the entire recipe before getting started. In a medium saucepan, combine black rice blend and 1½ cups water. Bring to a boil, cover and reduce heat to low. Cook 15-20 min until just tender. Fluff with a fork. While rice is cooking, proceed with step #2. Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.

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Step 2: MISE EN PLACE

Wash and dry all produce. Place peas in a small bowl and allow to come to room temperature. Using kitchen scissors or a sharp knife, cut nori into thinly julienned strips. Slice bok choy in half separating the green tops from the white bottoms. Cut green bok choy leaves into strips and cut thick white bottoms into half moons. Keep separate. Crack eggs into a separate shallow bowl. Note: Keep the green and white parts of the bok choy separate.

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Step 3: SAUTÉ KIMCHI

In a medium skillet, heat 1 Tbsp. oil until very hot and shimmering. Add white bok choy bottoms and kimchi with its juices. Cook over moderate heat until translucent, 3-4 min. Add sweet tamari sauce, peas and butter and cook, stirring, until butter is melted, 1-2 min.

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Step 4: FINISH KIMCHI

Add cooked rice to skillet. Stir-fry over moderately-high heat until the rice begins to crisp and caramelize at the bottom, 4-5 min. Season to taste. Add green bok choy leaves and sesame oil, stir-fry until just wilted, 1-2 min. Cover and set aside.

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Step 5: FRY EGGS

In a small skillet, heat 1 tbsp. oil until shimmering. Add eggs carefully and season with a pinch of salt and pepper. Cook over moderate heat without flipping until the whites are set, but the yolks are still runny, 2-3 min. If you desire a firm yolk, cook for 1-2 min longer or flip over. Pro tip: Once the whites begin to set add 1 Tbsp. water and cover for a much easier soft egg. The yolk will not look bright yellow but it will be a much easier to get a cooked white and runny yolk.

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Step 6: PLATE YOUR DISH

Divide kimchi fried rice between two shallow bowls. Top each bowl with a fried egg and garnish with strips of julienned nori. Enjoy!