This is the end-all comfort food! With both creamy and crispy textures, this fried rice is also exploding with flavors — from spicy and tart to smoky and rich, it’ll absolutely knock your socks off! “With rice at your house at all times, you can always find a way to cook for yourself or others.” — Roy Choi
This is one of the many things Roy said when I watched his cooking demo at the LA Times-The Taste. If you don’t know him — and you’ll want to, because he’s a culinary hero— you can read about him here. (And find out so much more in his book, L.A. SON: My Life, My City, My Food.)
Roy’s comment about rice totally resonated with me. I want my home to feel inviting and comforting — and I think part of achieving this goal is to always have food at the ready. Ready to eat, and/or ready to be prepared into something delicious. I think an inviting, comforting home is a happy home. 🙂
The possibilities are truly endless if you have cooked rice on hand. You can turn light vegetables into a hearty meal, add it beneath saucy meats to get every last bit of flavor, make creamy and rich desserts, and so on.I mean, are you kidding me!? Do you see what’s going on here? The crispy bacon, the shiny grains of rice, the sparkles of spicy red chile, the soft onions and cabbage, the perfectly fried egg — it’s almost too much to take in.
This is not one of Roy’s recipes — it’s a recipe I was inspired to create (with rice at the ready 😉 ), and after trying a similar dish at London Plane in Seattle.
Oh, and just in case you want to make Homemade Kimchi . . . Now lets get cooking!
- 3 strips applewood smoked bacon my favorite is Neuskes
- 3/4 cup roughly chopped brown/yellow onion
- 3 1/2 cups cooked rice any type -- I used white, long grain
- 1 1/2 cups of your favorite Kimchi roughly chopped (Here's How to Make Homemade Kimchi)
- about 1/4 cup of the brining liquid from the Kimchi
- grape seed oil for the pan
- 4 large eggs
- sea salt and freshly ground black pepper
- Togarashi see notes
- Cut the bacon into bite-sized pieces and add it to a large sauté pan over medium heat. Cook until it's brown and crisp, about 6 minutes.
- Add the onions to the same pan, and stirring often, sauté them until they're soft and golden, about 7 minutes. (There should be enough grease from the bacon, but if not, you can add a little grape seed oil.)
- Add the rice and a bit more oil if it seems to be sticking. Turn the heat to medium-high and sauté for a couple of minutes. Once the rice is hot and nicely blended with the onions, add the Kimchi and extra brining liquid.
- Stirring periodically, continue to sauté until you start to see some of the grains of rice becoming crispy, about 5 minutes.
- During the last few minutes of cooking the rice, fry the eggs. Coat the bottom of another large sauté pan with oil and place it over medium-low heat. Crack the eggs into the pan, sprinkle them with salt and pepper and cook to the the desired doneness.
- Either on a platter, or four individual serving plates, add the eggs on top of the rice and sprinkle with a bit of Togarashi.