Kimchi Shrimp Fried Rice
I'm still on a kimchi kick....I have a huge tub in the fridge, so trying to come up with recipes to use it in.
I love it. I love the smell, taste, funk, everything about it.
Here is a simple weeknight fried rice recipe that doesn't even need to use day old leftover white rice.
I cooked regular Jasmine rice and just tossed it in the pan at the end.
I used opal basil, but any basil will do.
This is the best version of fried rice I have made to date.
Measurements are not exact, so don't be afraid to add a bit more or less of this or that.
Kimchi Shrimp Fried Rice:
1 cup of kimchi (Korean fermented cabbage), chopped
1/2 cup of frozen peas
1 small onion, chopped
bunch of scallions, chopped
2 cups of cooked Jasmine rice
1 lb. uncooked shrimp, chopped into big pieces
1 tbsp balsamic vinegar
1 tbsp toasted sesame oil
opal basil for garnish
fried eggs to top (optional)
In a large wok or nonstick skillet, heat some vegetable or sunflower oil.
Add in chopped onions and cook until translucent. Add in shrimp and stir fry for a minute or two.
Next, add in the kimchi w/ its juices and stir away.
Mix in the rice and peas to combine. Add in the vinegar and sesame oil, scallions and sesame seeds.
Chopped basil to garnish.
If you want to make it even better, add a crispy fried egg on top and eat for breakfast!
Just got the first edition of "Cured" magazine, lots of pickle/ferment ideas there as well as great history, etc. Totally worth the 20 bucks.
Best 4 reads of the year for me: Cured, Persia (Naomi Duguid), French Country Cooking (Thorisson), and, of course, Stacey Snacks blog.