Dennis Prescott

Leftovers.

Some people dread leftovers. They fear that the food will just build up in their fridge until garbage day, taking up precious space. PLEASE USE YOUR LEFTOVERS (yes, all caps, I know). Leftover food can make the most creative, delicious dishes that you never imagined possible. Look at the bowl of leftover pasta, rice, mashed potatoes, chicken breast, whatever as a canvas, a foundation just crying out to be built on. Seriously, some of my best dishes have come from this sentence, “Welp, it’s gonna either be gross or amazing, here goes nothing…”

Enter, rice.

Rice, say meet your new friend Kimchi. Dudes, say hello to Egg. Friends for life.

K, that’s it. The sun is shining, the birds are chirping, and it’s the long weekend. Short & sweet, and delicious. I’m out.

Kimchi Fried Rice

Serves 4

For the rice;

3 1/2 cups cooked sushi rice (or other leftover rice)

3 tablespoons Gochujang

2 garlic cloves, minced

2 green onions, diced

1/3 cup chicken stock

1/2 cup kimchi, diced small

1 tablespoon sesame oil

To top it off;

2 carrots, julienned

1 green onion, diced

2 – 3 thai red chilies, diced

4 eggs

1 tablespoon butter

1/2 cup kimchi

1 cup spicy greens (like mizuna, arugula, mustard kale etc)

Heat a wok over medium high. When hot, add your oil. After about 20 seconds, toss in your garlic & green onions. Cook for 30 seconds, and add your kimchi, stock, and Gochujang. Pour in your rice, and mix together. Keep it moving in the wok, and fry for about 5 minutes.

Portion out the rice into 4 bowls.

Heat a pan over medium, and melt your butter. Crack in your eggs, and fry to desired doneness (Over easy is always a delicious choice).

Top your rice with a fried egg, 1/4 cup kimchi, and carrots. Sprinkle over your green onions & chilies, and top with your greens. Serve with more Gochujang if you’re like me, and crave the spicy.