Kimchi Fried Rice

Photography by Dave Bryce. Styling by Rafe Vencio. Napkins by Kim Seybert. Glasses by Esteban Prieto. Bowl by Alisher Rakhimov.

When we asked for a Meatless Monday recipe to share with TABLE readers, our friends at Nak Won Garden, Yang-Suk Biondi and Christina Biondi, answered with this wonderful Kimchi Fried Rice. Their answer came with a proviso. “The great thing about this recipe is that you can add any meat that is leftover in your fridge. Bacon, ham or spam (yes spam) or generally any pork product are great additions to this dish.” But…it’s good with only veggies as described below, too!

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine contributor Rafael Vencio, a Pittsburgh-based chef and food stylist. Check out recipes for Red Slaw, Rice and Beans, Seared Peaches in Gochujang Sauce, and Roasted Cauliflower. Each dish is thoughtfully and interestingly flavored!

Kimchi Fried Rice

Ingredients

2 cups of fermented kimchi with its juices finely chopped

Vegetable bullion (or beef or chicken)

2 cloves of garlic puréed or finely chopped

½ tsp of soy

1 tsp of toasted sesame oil

2 eggs fried or scrambled depending on preference

¼ cup onion finely diced

¼ cup of any veggies in your fridge finely diced

Scallion and toasted sesame for garnish to taste

Instructions

In a non-stick skillet add kimchi, veggies, onion and garlic on medium heat sauté until all ingredients are fragrant and onions are translucent.

Add rice and seasonings (bullion, soy and sesame oil) and stir constantly with a spatula to break up the rice and coat each grain with seasoning, add salt to taste if needed.

Create a well and add scrambled egg if desired and stir constantly until its incorporated.

Serve hot and add a fried egg if desired.

Garnish sesame seeds and scallions to taste

For more information on Nak Won Garden