Long weekends are meant to be enjoyed in the most lazy way possible. Am I right? So why is it that, after going to sleep at around 1:30 AM, I woke myself up at 7 AM without feeling even a little bit tired?
Did I want to be productive? Make an elaborate breakfast? Or was my being awoken by me blurting (out loud may I add) “AU REVOIR” really loudly embarrass me into crawling out of bed and hoping my boyfriend didn’t hear.
Why I am having dreams in French, one can only guess.
And unless you consider gawking other food blogs at 7:30 in the morning, then no, I didn’t get much done today. No fancy breakfast (fruit and yogurt anyone?), no going for a run (I kind of felt tired thinking about it. Does that count?) and only leaving the house to tutor one student. Isn’t that what long weekends are for?
So my dinner (no surprises here) is one of the simplest things to make. Heck, this is like every lazy girl’s DREAM! The hardest part about this recipe is making sure you have leftover rice. And seeing as how the rice consumption in this house is pretty crazy (awesome), I seem to always have leftover rice. And yet this recipe is, surprisingly, the first fried rice recipe I have posted for this blog.
And it is not from lack of fried rice being consumed in this house. It is just my inability to take pictures of any savory dish. Also, maybe my lack of trying.
If you like kimchi, you will LOVE this fried rice! Heck, you might even like this if you don’t like kimchi.
Two side dishes thrown together to make one amazingly delicious dish? Also, yolkey eggs?? I am dying here! Egg yolk should be a food group of its own. I would buy into that.
Don’t worry guys. This isn’t going to be my Easter dinner. This is me being lazy before the big day of cooking. Grab a bowl, will you?
This Kimchi Fried Rice is so easy to make, and is a great way to use up your day old rice. Topped with a fried egg so that you can have some egg yolk sauce!
- 3 Tbsp extra virgin olive oil, divided
- 1/3 cup onions, diced
- 1 clove garlic, minced
- 1/2 cup kimchi, finely chopped
- 1 tsp soy sauce
- 1 cup day old cooked rice, room temperature
- 1 large egg
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onions begin to soften and just begin to brown, about 5 minutes.
Add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Transfer the rice to a bowl, and set aside.
Wipe the skillet clean with a paper towel and add 1 tablespoon of olive oil to the pan and return it to the stove set over medium heat. Crack the egg into the skillet, and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it on top of the rice. Use the yolk as a kind of sauce for the rice.