After the photo shoot for this kimchi fried rice with peas and cabbage was finished, I started nomming like normal. Then, I realized I forgot to photograph piercing the egg (a classic sunny side up egg shot). I looked down at my bowl, and thought, 3/4 gone is actually a pretty good shot to see what it really looks like.
Did I go back to the studio and capture it? No. It was too good to stop eating! It was everything I could do to savory every bite instead of inhaling it in two seconds.
I have been making this recipe regularly since developing it. It is fast and easy, and I have to say, completely delicious! I love the creamy yolk and the funky kimchi together, but I have also made a vegan version with chickpeas instead and it is still delicious!
Kimchi is fermented, so it contains lots of beneficial bacteria. However, you kill off those bacteria if you cook it. Time and time again, I don’t think about it while I’m making something. Therefore, it’s a good lesson to remember; mix in the kimchi after cooking for its probiotic benefits.
Tips and tricks for the Kimchi Fried Rice with Peas and Cabbage recipe:
- Use whatever veggies you have on hand. Frozen green peas and green cabbage work well, but I have also tried red cabbage, shredded carrots, and broccoli.
- Make an extra egg! I love the creamy yolk so much in this recipe, that I often times make an extra egg for my serving.
- Mix chickpeas into leftovers for a cold lunch serving.
- Other recipes for your jar of kimchi: Korean BBQ burgers with kimchi slaw, or vegetarian bibimbap spaghetti squash bowls.
- ½ cup onion, diced
- Splash olive oil
- ½ cup frozen peas
- 1-2 garlic cloves, minced (depending on size)
- 2 cups cooked brown rice (preferably day old, not fresh)
- 2 TBS reduced sodium soy sauce or tamari
- 1 cup sliced green cabbage
- ¼ cup diced kimchi (I used medium spicy)
- 2 eggs
- Sriracha for serving
- In a large skillet, saute onion in olive oil over medium heat for 2-3 minutes, or until translucent. Mix in frozen peas and cook until thawed.
- Stir in garlic and rice. Increase heat to medium high and stir fry until the rice is warmed through and starting to get a little crispy, about 5 minutes.
- Stir in soy sauce and remove from heat. Stir in cabbage and kimchi.
- Divide fried rice between two bowls.
- Wipe out the skillet to cook the eggs. Oil the skillet if necessary to keep the eggs from sticking. Cook the eggs sunny side up until the whites are set (or to your liking).
- Serve eggs over fried rice with sriracha (if desired).
