First- happy Saturday! Saturday’s my favorite holiday, and it comes every week- it is so, so welcome right now. This week has been loooong.
Okay, now to the good stuff- I bought a jar of spicy kimchi, planning to eat it by itself, as usual, but thought a hot dish would be a better bet in January. Our local natural foods store had some beautiful, brown, farm-fresh eggs (cage-free, hormone-free, grain fed, generally pampered, etc.), so I grabbed a dozen and used two in this fried rice.
KIMCHI FRIED RICE
- 2 cups cold, cooked brown rice (or white, if you prefer)
- 1 cup kimchi
- 2 eggs, beaten
- 2 tablespoons canola oil
Heat your wok or large frying pan over medium-high heat. Side note: The wok in these photos was a thoughtful Christmas gift from a beloved friend- I have never been so excited to season a pan as I was with my wok! Thank you, Shahla!