Barefoot Contessa Kimchi Fried Rice Recipes

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KIMCHI FRIED RICE



Kimchi Fried Rice image

Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.

Provided by Francis Lam

Categories     main course

Time 30m

Yield Serves 2

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

  • In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
  • Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
  • Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram

HANJAN BRISKET AND KIMCHI FRIED RICE



Hanjan Brisket and Kimchi Fried Rice image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 cups day-old cooked rice
2 tablespoons grapeseed or canola oil
1/3 pound beef brisket, thinly sliced
Salt and freshly ground black pepper
1 medium onion, cut into small dice (about 1 cup)
1 cup baechu kimchi (Napa cabbage kimchi), cut into small dice
1 cup chong gak kimchi (Korean radish kimchi), cut into small dice
4 stems Chinese chive blossoms, chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
3 scallions, thinly sliced
1 tablespoon unsalted butter
4 large eggs

Steps:

  • Put the rice in a large bowl and add 1 tablespoon grapeseed oil to your hands. Crumble the rice kernels with your hands so that it all separates. (Try to separate all the grains, so that you don't end up with any clumps. The rice does not absorb seasoning properly if it is clumped together.)
  • Set a wok or large cast-iron skillet over high heat until it just starts to smoke, 3 to 4 minutes. Add the remaining tablespoon oil and the beef and sprinkle with a pinch of salt and pepper. (Do not toss or stir.) Let the beef sear on one side, about 30 seconds. Add the onion and toss with a wooden spoon for 30 seconds. Add the diced kimchis and toss for 1 minute. Add the chive blossom stems and toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok. Sprinkle the rice lightly with salt and pepper, then flip the kimchi mixture on top of the rice. Let sit undisturbed for 1 minute, and then toss and mix everything together. Add the soy sauce by letting it trickle down the side of the wok, and cook to reduce. (If you're using a skillet, move the rice to one side and tilt the skillet as you add the soy sauce to the empty part of the pan to allow the soy sauce to reduce by two-thirds; once it has reduced sufficiently, mix everything together. Add the sesame oil and sesame seeds and toss for 1 minute until mixed well. Gently flatten the rice in the bottom of the wok and let cook for 1 minute, until the rice at the bottom of the wok crisps to form a crust. Sprinkle on the scallions and set aside.
  • Heat a small nonstick frying pan over medium heat and add the butter. When the butter melts, crack the eggs into the pan, leaving space between them for the whites to spread out. Sprinkle lightly with salt and cook until the bottoms of the eggs are white and opaque, 2 to 3 minutes. Lower the heat and cook for 2 minutes more. Turn off the heat and let the eggs rest until the whites are set and the yolks are still runny, 2 minutes. Transfer the fried rice into 4 bowls, top each one with a fried egg and serve immediately.

KIMCHI FRIED RICE W/FRIED EGG - BAREFOOT CONTESSA RECIPE - (4.6/5)



Kimchi Fried Rice w/Fried Egg - Barefoot Contessa Recipe - (4.6/5) image

Provided by lindaauman

Number Of Ingredients 10

1 T extra-virgin olive oil
1/4 cup finely chopped yellow onion
1 small garlic clove, finely minced
Coarse salt
1/2 cup finely chopped kimchi
1 teaspoon soy sauce
1 cup day-old cooked rice, at room temperature
1 very good egg
1 scallion, white and light green parts only, very thinly sliced
1 generous pinch coarse Korean chili powder

Steps:

  • Heat 1/2 of olive oil in a large nonstick skillet over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring now and then, until the onions begin to soften and just begin to brown, about 10 minutes. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Transfer the rice to a warm, shallow bowl and set aside. Wipe the skillet clean with a paper towel and add 1/2 T of olive oil to the pan and return it to the stove set over high heat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it on top of the rice. Scatter the scallion over the dish and sprinkle with the chili powder. Eat immediately, being sure to break the yolk and let is act like a sauce over the rice.

KIMCHI FRIED RICE



Kimchi Fried Rice image

Fried rice breathes new life into leftover grains. We've included instructions for making a quick kimchi, but this fried rice is also a tasty way to use up older kimchi you may have in the back of the fridge.

Provided by Food Network Kitchen

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

6 to 8 slices thick-cut bacon
3 tablespoons sesame seeds
3 nori sheets (dried seaweed)
3 cups Kimchi, recipe follows
4 1/2 to 5 cups cooked medium-grain white rice, chilled
1 tablespoon toasted sesame oil

Steps:

  • Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
  • Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
  • Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
  • Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
  • Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.

Nutrition Facts : Calories 380 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 588 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 11 grams, Sugar 0 grams

KIMCHI FRIED RICE



Kimchi Fried Rice image

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2 scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Steps:

  • Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
  • Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g

KIMCHI AND SHRIMP FRIED RICE



Kimchi and Shrimp Fried Rice image

Provided by Rick Martinez

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup soy sauce
1/4 cup white wine or Shaoxing wine
3 tablespoons gochujang
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
2 cups kimchi, drained and liquid reserved, chopped into 1-inch pieces
8 ounces large shrimp, peeled and deveined
8 tablespoons vegetable oil
1/2 medium onion, chopped
1 cup packed basil leaves
4 large eggs, beaten
4 cups cooked rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced

Steps:

  • Whisk together the soy sauce, Shaoxing wine, gochujang, honey, sesame oil, garlic and reserved kimchi liquid in a medium bowl until combined. Measure out 1/2 cup of the soy marinade and reserve it for the rice.
  • Add the shrimp to the bowl with the remaining marinade and toss until completely coated. (If time allows, let sit uncovered at room temperature for 30 minutes to let the marinade penetrate.) Drain through a medium-mesh strainer, discard the marinade and return the shrimp to the bowl.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over high heat until it shimmers and tiny wisps of smoke are visible. Add the shrimp in a single layer and cook, flipping once, until browned on both sides, about 1 minute per side. Transfer to a large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat and cook the onions until translucent and just tender, stirring often, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost evaporated, 1 to 2 minutes. Transfer the onion mixture to the bowl with the shrimp.
  • Heat 2 tablespoons of the vegetable oil in the same skillet over high heat and cook the kimchi, tossing often, until most of the liquid has evaporated and the kimchi is lightly browned in spots, about 2 minutes. Add the basil and toss to wilt. Transfer to the bowl with the shrimp.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and cook, stirring vigorously, for 10 seconds (no, really, 10 seconds). Transfer to the bowl with the shrimp and break up the eggs into 1-inch pieces.
  • Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let fry undisturbed for 1 minute. Vigorously toss, breaking up any clumps, until the grains have dried out, separated and start to crisp and lightly brown, about 3 minutes.
  • Add the shrimp mixture to the rice and vigorously toss (or stir) until completely combined and the shrimp mixture is evenly distributed throughout the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine, until seasoned as desired.
  • Top the fried rice with the scallions before serving.

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