Sometimes, though, a little variety is desired.
I had a crisper full of vegetables that needed to be used. Their freshness was waning, and I hate to waste anything, so… stir-fry? Nah. Instead, I decided to incorporate kimchi into the dish to create a sour and savory meal
Kimchi seems to be growing in popularity in the States. BuzzFeed even did a list-of-things-you-can-do-with-it article. Like sauerkraut, it’s a fermented food, and it’s versatile in the dishes in which it can be served. Also like sauerkraut, it pairs nicely with Alsace varietals of wine.
I paired dinner with a bottle of Corvidae Ravenna 2012 Riesling. Not only is this an awesome wine, because, raven – Charles and I are big corvid fans – it’s really nice. It was a spot on pairing – the Riesling cut through the richness of the egg while making the kimchi fried rice almost creamy and balancing the spice from the Sriracha. It was lovely.
Kimchi Fried Rice with Egg
Hot Pepper Sesame Oil
1 cup white rice, cooked
1 jar of kimchi, drained well
2 cups mixed vegetables
3 cloves of garlic, chopped
1-2 Tablespoons Sriracha
1-2 Tablespoons low-sodium soy sauce
4 eggs, cooked how you like them (Charles is a scrambled egg kind-of guy. I like mine over-easy.)
Warm a skillet or wok over medium-high heat. Drizzle in sesame oil, just enough to coat the pan. Toss in rice and stir for a minute. Add kimchi and sauté until mixed well and warmed-through.
Remove rice mixture and set aside.
Add a bit more oil to the pan. Toss in vegetables, garlic, Sriracha, and soy sauce and sauté until vegetables are tender.
Turn heat to low and mix the kimchi rice with the vegetables.
While the mixture warms and the flavors incorporate, heat another pan over medium-low and cook eggs.
Divide the rice mixture evenly onto four plates, top with eggs, and serve.