The blessing and curse of a three day weekend is having too much fun!
We spent our Labor Day 2014 at Six Flags over Georgia and though I rode on zero roller coasters, my brain is feeling addled (what else is new, we all wonder)!
And so, I present to thee: Kimchi Fired Rice, a seriously no-brainer, leftovers, all the things, tasty concoction!
In our house, it’s as easy as 4 ingredients and one pot/pan. Start with bacon fat–the good kind! I buy this amazing, locally pastured, smoked bacon, render the fat, and save it in a little bowl for weeks in the fridge.
Pictured here are two chunky spoons of bacon fat.
Next, rough chop napa cabbage kimchi and sauté in pan with the bacon fat until cooked through.
Add leftover rice to the pan (for best results, steam up cold rice in the microwave with a tablespoon of water to fluff it back up), and combine all the ingredients and remove from heat.
Finally, crumble some kim (roasted laver) and incorporate into fried rice or use the rectangles of kim to wrap rice. I prefer the crisp and flakey kim wrap to crumbling, since the heat instantly wilts the kim.
Ta-da! That’s it! When I have the ingredients handy I like to make it a little fancier, but simple can be just as tasty!
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