For our Korean Wine & Dine event, my friend Yumi prepared this dish. This was such a great and flavorful way to prepare fried rice… and I think I prefer this over the traditional Bibimbap, which is a traditional Korean rice bowl with sauteed and seasoned vegetables!
Kim Chee Fried Rice
recipe adapted from Aol Food
6 tablespoon canola oil, divided
3 1/2 cup cooked white rice
1 1/2 cup kim chee, drained and chopped
4 ounce firm tofu, cut into 1/3-inch cubes
1/4 cup chopped scallions, green parts only
2 beaten eggs, plus 4 whole eggs
2 tablespoon soy sauce
1/2 teaspoon chili paste
Heat 4 Tablespoons canola oil in a wok or large non-stick pan over moderately high heat until almost smoking. Add cooked rice and toss to coat all the grains with a little oil. Fry rice for about 4 to 5 minutes, stirring constantly. Add kim chee, tofu and scallions and cook for another 5 minutes.
Make a well in the center of the rice and add the beaten egg. Let egg cook until firm, breaking up the curds as the egg sets. Stir the scrambled egg back into the rice. Add soy sauce and chile paste. Keep warm.
In a medium non-stick pan, fry the 4 remaining eggs, sunny-side up in remaining 2 Tablespoons canola oil.
To serve, top fried rice with fried eggs.