One of my favorite foods to make is kimchi from scratch because its pretty fun to make fermented and pickled foods and because the taste from my labor is sooo worth it! If you haven't had kimchi yet its a delicious and healthy Korean side dish that is commonly made with Napa cabbage or daikon radish as well as other vegetables. Its often crunchy, tangy, a bit spicy depending on how you make it, savory, and a bit sour. Every couple months I love to make my own either "Globe "Red" Radish Kimchi" or "Joi's Homemade Napa Cabbage Kimchi" to prepare for recipes like this one and my "Kimchi Noodle Stir Fry". I tell you, no matter if you're already a big fan of Napa cabbage kimchi or haven't tried it yet, its the perfect combination with freshly scrambled eggs, onions, mushrooms, and rice. This recipe is one of my favorite fast 20 minute recipes to use lots of kimchi in on a lazy weeknight or weekend for lunch or dinner and so worth the labor of making your own kimchi.
Ingredients:
-1-3 cups store bought Napa cabbage kimchi or homemade kimchi (see my recipe)
-1 cup chopped baby bella mushrooms
-1/2 cup chopped yellow onions
-3 eggs
-1/4 cup chopped green onions
-1 cup long grain white or brown rice (cooked)
-1/2 cup kimchi juice
-3 tbs. margarine or butter
-2 tbs. sesame oil
-2 tbs. sugar
-3 tbs. soy sauce
Steps:
Cook rice then remove from heat to let dry for 15 minutes. Melt margarine or butter in a large pan on med-high heat and add kimchi juice, kimchi, mushrooms, onions, and all seasonings. Cook, stirring occasionally for 5 minutes. Whisk the eggs together in a small bowl if you want scrambled eggs or leave the eggs alone if your making fried eggs.
In a separate pan, cook the eggs. Mix eggs, green onions, and rice into pan on med-high heat then let it sit for about 2 minutes before stirring then repeat once more. This helps the rice get a bit crispy and soak up the kimchi juice. Serve and enjoy!
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