Over on humblefeast kimchee rice was on the menu and she inspired me to make my own. In the fridge and pantry I had all I needed to make my version. I had Ggakdugi Kimchee or Daikon Kimchee or Chinese Radish Kimchee as pictured below. One of my favourite kimchee.
Kimchee is a Korean pickle and covers all vegetables from cabbage to daikon to bean sprouts. Kimchee can be spelt kimchi or gimchi depending on where you grew up or stumbled on this food. Some people make it really hot and others not so. If you have kimchee fresh you can eat it as a side dish with dinner but when it gets a little older, it is still good, but it is better for cooking.
I had onions. And leftover rice from the night before.
And I had an egg. Which I fried and added to the top for colour. I added the juice that the pickle came with and used that for the colour and flavour to fry the kimchee.
And a little tip that helps when using leftover rice: Cut the rice with the spatula, don’t stir. You get rid of the clumping easier and the shape of the rice holds better.
I sprinkled black pepper over the fried egg while it was in the pan for something different to do and I didn’t like the effect but by then it was too late. It would have looked better plain but you live and learn by doing.
For a healthier option I could have poached the egg but I wasn’t really going for that. I had kimchee and Nasi Goreng on the brain and so it had to be fried. No question.
Kimchee, of your liking
1 Onion, chopped and sliced
2 cloves Garlic, sliced
1 egg, free range, fried
Chilli sauce, extra (optional)
Saute the onions and garlic until cooked. When cooked add the cold leftover rice and the kimchee. You may need to cut the kimchee to smaller pieces. Cut the rice to break the clumps up and mix well until the rice is heated through.
In a separate pan fry the egg.
Place the rice into a bowl and add the fried egg to the top.