• Kimchi Fried Rice with Bacon and Mushrooms

    I’M HERE! I’M HERE AND I’M READY TO COOK KIMCHI FRIED RICE! I would first like to apologize for this extended hiatus, my weekends have been absolutely jam packed and it’s been out! of! control! I ordered Seamless for dinner 3 times last week!! Three!! Unacceptable. So, this weekend, after meeting my baking hero Claire Saffitz (more on that later), I was fully in a Bon Appetit mood. When I moved, I never got around to bringing my stack of cookbooks with me, so the last time I went home, I grabbed one from the stack, Where Cooking Begins, by Carla Lalli Music. I love this cookbook specifically because of how versatile it is. This book not only contains recipes, but also ways to “spin” each one, PLUS detailed pages of some basic cooking techniques. So you see why, if I had to grab one book, it’s this one.

    Me trying to keep my cool in front of my idol NDB

    Before we get into this weeks recipe, let’s quick re-cap the last few weeks since I’ve been here. First, I went to Seattle! And ooooooh I loved it. My sister and I stayed with my brother, who recently moved there, and wow what a wonderful city! I couldn’t get over how perfectly Fall it felt, the trees were changing, it was nice and chilly, and we ate so much food. Highlights include: a hike up Rattlesnake Ledge (I am horribly out of shape), the Chihuly Glass Museum, and an entire bar dedicated to PIE and PIE THEMED DRINKS! Insanity. Then, this weekend, I attended a cake decorating class with none other than Claire Saffitz of BA’s “Gourmet Makes” and I’d be lying if I said I wasn’t incredibly starstruck. She is so sweet and talented and told me my cake was perfect and I’m still emotional. Also she signed a pastry brush for me and it will hang in every kitchen I ever have, the end.

    Okay so now that we’ve covered what I’ve been up to, let’s talk food. So on Sunday, after sleeping until noon and doing not much besides watching Parks and Rec on the couch (it was raining, what else could I do?) I cracked open Carla’s book and found this life changing kimchi fried rice recipe. I am a huge fan of having eggs for dinner, so any time I find a recipe that includes that, I’m already interested. What’s more, this recipe has crispy bacon, mushrooms cooked in said bacon, and KIMCHI. It’s a perfect combination of salty, tangy, spicy, fresh and I want to eat it forever. I’m getting too excited, let’s start.

    But of course, before we do, here are 5 things to be happy about today!
    ONE. Your at-home comfy clothes.
    TWO. Doing a week’s worth of grocery shopping in one day.
    THREE. A basket full of blankets in your living room.
    FOUR. Visiting a new city.
    FIVE. “I’m on vacation” as an attitude for decision making.

    Let’s cook!!

    Ingredients

    7 Tbs vegetable oil
    4 strips bacon, cut crosswise into ¾ inch pieces
    8oz. mushrooms, washed, stems removed, and caps torn
    2 cups cooked brown rice
    1 cup kimchi, liquid reserved and roughly chopped
    Handful of chopped cilantro
    2 eggs
    Salt and pepper
    Sesame oil, hot sauce, for serving

    Steps

    ONE. In a large skillet, heat a tablespoon of vegetable oil until warm, then add the bacon. Cook for about 6 minutes, or until the bacon is crispy and the fat is rendered. Scoop out the bacon with a slotted spoon and transfer to a plate.

    TWO. In the same pan, add the mushrooms to the bacon fat, seasoning with salt. Cook undisturbed for approximately 5 minutes, until some liquid is released and they get slightly browned. Stir with a wooden spoon and cook for another 2 minutes, then transfer to the same plate as your bacon.

    THREE. Add another tablespoon of oil to the same pan, then add your cooked rice, allowing to heat for 2 minutes undisturbed. Toss with a wooden spoon and then cook for another 2 minutes, until the rice is warmed and a little crisp, but not dried out. If you need, more oil can be added during this process.

    FOUR. Add the kimchi to the rice, and cook for about 1 minute. Off the heat, add back the mushrooms and the bacon, plus the reserved kimchi juice and cilantro. Mix to combine and transfer to a serving platter.

    FIVE. In the skillet, heat 2 tablespoons of oil over medium high, and add the two eggs, seasoning with salt and pepper. Cook until the eggs whites are set, but the yolks remain runny, for proper yolk-breaking satisfaction. Spoon a generous portion of the rice onto eat plate, then top with an egg and a drizzle of sesame oil and/ or hot sauce.

    Yum!! Xoxoxoxox

    Want more dinners? Look here, here, here, and here!