Kimchi Fried Rice
This Kimchi Fried Rice dish is the perfect recipe to use leftover ham and rice. This recipe can be made allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the paleo diet.
Servings: 2 -4
Ingredients
- 1 tablespoon Rice Vinegar
- 1/4 cup Kimchi Juice
- 1 teaspoon Garlic Chili Sauce
- 1 teaspoon Coconut Aminos
- 1 teaspoon Extra Virgin Olive Oil
- 2 Garlic Cloves chopped
- 1 cup Kimchi chopped
- 1 cup Glazed Ham chopped (leftovers work great)
- 2 1/2 cups White Rice cooked (leftovers work great)
- 4 Eggs optional if you're allergy free
- Ground Pepper
- 4 Green Onions chopped
- 4 sheets of Roasted Seaweed shredded or chopped (optional)
- Sriracha to serve (optional)
Instructions
- Fill up a saucepan about half way with water and then add the vinegar.
- Bring to a boil under high heat.
- Combine the kimchi juice, garlic chili sauce and coconut aminos in a small bowl and then set aside.
- Meanwhile, heat the oil in nonstick skillet over medium heat.
- Add the garlic and stir fry for about 30 seconds.
- Next add the kimchi and ham to the skillet and stir-fry for 1 minute.
- Add rice then stir all the ingredients together for about 2 minutes.
- Add the kimchi juice mixture and cook for another 3 minutes.
- Remove from heat and transfer to 4 serving bowls.
- At this point, the water and vinegar in the saucepan should be boiling. Reduce heat to medium so that the water is simmering.
- Crack an egg into a ramekin.
- With a spoon stir the water so that it creates a whirlpool.
- Pour the egg into the center of the saucepan (the center of the whirlpool).
- Cook for about 3 minutes.
- Remove the egg with a slotted spoon and tap the spoon on the edge of the pan a few times to remove the water.
- Place the egg on top of one of the serving of rice.
- Repeat with the remaining eggs.
- Sprinkle a little bit of fresh pepper on top of each of the eggs.
- Sprinkle each serving with equal amounts of chopped green onion, and roasted seaweed.
- Serve immediately.