KIMCHI FRIED RICE
This zesty side dish is kimchi bokkeumbap, or Kimchi Fried Rice. While our Kimchi is amazing on its own, it’s typically eaten in conjunction with rice or a protein. You can leave out the egg for hemp seeds, this makes a vegan version that’s just as tasty. Our egg was donated by our heritage chicken Frida, who is loving taking dust baths in this warm weather with her sister hen’s. Her diet consists of our kitchen scraps, fermented organic corn feed, and insects from our yard.
Servings Prep Time
1person 2-5minutes
Cook Time
5minutes
Servings Prep Time
1person 2-5minutes
Cook Time
5minutes
Ingredients
  • 1CUP Wild At Heart Ojai’s Kimchifermented for four weeks
  • 1 1/2CUPS steamed organic white ricebasmati rice or sushi rice
  • 1LARGE Eggorganic, pastured egg is prefered.
  • 1/4CUP Kimchi juiceThe liquid is from the bottom of the kimchi jar
  • 1TBSP coconut oil
  • 1TBSP sesame seedsoptional
  • 1TBSP hemp seedsoptional
  • 1stalk green onion (spring)Thinly sliced (optional)
Instructions
  1. ​On medium high heat, preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
  2. Once rice is a little crispy place into a bowl and let cool for about 3 seconds.
  3. Add the Kimchi and juice and mix well.
  4. Serve the Kimchi fried rice on a plate and sprinkle some sesame seeds and green onion slices (optional).
  5. Place the cooked egg on top.
  6. Enjoy!