Does everyone here have Netflix? Or have access to a Netflix account? If the answer is yes, I have a show for you. Two actually. Everyone who’s alive has heard of the show “Everyone love Raymond”. The creator of the series, Phil Rosenthal, is a larger than life, real life foodie that travels the world to discover the best food in that location. His premier show on PBS “I’ll have what Phil’s having” paved the way for the sensational Netflix series “Somebody Feed Phil”. In these shows he travels to different countries, or cities, and dives into the best food within, with the help of local or celebrity friends. Both of those shows are outstanding. We’re obsessed. Binge worthy, inspiring, delicious, and addicting. This is where we became inspired with the recipe at hand. Kimchi Fried Rice.
I’m a simple person. Someone who gets excited about the fried rice that comes with her meal at hibachi grills. It always tastes fantastic. And it’s one of the most staple of meals! But I’m the one raising my hand for seconds with no shame. Fried rice is probably the sandwich bread of asian culture. It’s everywhere, and boy am I jealous of that. It’s completely versatile. The Chef and I change up our fried rice quite often, but when we saw the Los Angeles episode of “I’ll have what Phil’s having” we knew we had to try out some version of this dish.
Kimchi, or korean fermented cabbage, is not something that I’ve had a ton, but I knew the basic flavor profile behind it. Vinegary. A sense of Umami if I may? (I feel like I’m sounding so “hold on while I push my glasses up my nose”, but I promise I don’t know what I’m talking about.) Let’s roll our eyes together, shall we? Gosh that was awful.
… Lets move along. The tartness flavor profile of the kimchi cuts through the relaxed seasoning of the fried rice beautifully and makes this dish more than slightly addicting. When you add in the modest richness of the egg, with the runny egg yolk, forget all other fried rice. This one has it all. One of the benefits of the recipe, is that it uses a quick version kimchi instead of a long fermentation process. Though that would probably take this up even more notches. But if you don’t have time, this one is your friend.
The Chef is captivated by the asian-american chef Jet Tila and turned to him to provide a solid recipe for a fool-proof fried rice. And he didn’t fail. I ate the left overs cold, for breakfast/early lunch, for 3-4 days. The “marinade” he has for the chicken allows for the chicken to not stick to the pan, or much else, so it can act as a solo artist bite when necessary. I haven’t seen this process done for chicken in a stir fry yet, and I’m glad he added it. It made a great difference and I’ll probably always add this bit to my chicken when I add it to stir fry. (Though many times I omit any meat and solely rely on veggies to take a stand. I love this just as much and you can easily do that in this recipe.)
Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
Here’s links to help you with this recipe or that goes perfectly with them!
- 3 Tbsp seasoned oil (stir fry oil)
- 5 cloves of garlic (roughly minced- not too small)
- 1 small shallot medium diced
- 4 eggs (beaten well)
- 4 cups cooked rice (fresh or day old cooked rice-- we used fresh)
- 1 tsp salt
- 2 Tbsp soy sauce (I put a little more in after to my taste preference)
- 1 tsp Oyster sauce
- 1/2 Tbsp sugar
- 1-2 tsp black pepper
- Eggs for topping-- fried over easy
- Salt and Thyme* for garnish (*optional)
- 1 (about 8 oz) chicken breast (sliced on the bias and very thin)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp cooking oil
- 1/4 tsp salt
- See Kimchi blog post for the recipe
- In a small bowl mix the chicken pieces with the marinade of oil and dry ingredients listed. Set aside.
- In a wok heat oil on high until you see a faint smoke coming off from the surface. Add medium dice shallots and garlic to soften and get tender. Let them cook just until getting a little color. Immediately add eggs and continuously stir for 15 seconds. Then add rice and gently fold three or four times. Add chicken and gently fold until chicken is fully cooked. Add seasonings and give it a few more folds to work in the flavor.
- Heat up a non stick pan and carefully fry eggs over easy.
- Plate up the fried rice, then Kimchi, and carefully place the egg over top. Sprinkle with salt and place on sprig of thyme.
- Make sure that rice gets a little crispy from the pan to build texture and flavor components.
- Use the runny egg yolk as a sauce component for the fried rice and mix it up!