Friday, August 19, 2011

Crispy Kimchi Fried Rice

Football season is finally here :) It's the best time of the year (yes, over holiday season in this family). We loveeeee the fall because it is time for some yummy tailgate food while we are rooting for the Dawgs, Bama, & the Falcons!! Sic 'Em, ROLL TIDE, & Dirrty Dirrty Birds Y'all :) We're just so excited, even though the Falcons lost last week, but it's just preseason. Alabama & UGA football doesn't start until the beginning of September, so we have plenty of time to get ready for my tailgate menu planning :) OMG, I can't wait... tailgate food is my absolute favorite, and it is actually what really started to get me cooking! Here are some pictures of us at the games...

So, the recipes I'm going to share with you today are going to be the first of many tailgate recipes this year. I mean just prepare yourself. This first recipe is Crispy Kimchi Fried Rice, which I understand isn't the typical tailgate food, but we made asian chicken wings and I need some kind of carb to go with them. We saw some kimchi at the grocery store and I remembered a recipe I had been wanted to give a try. The fried rice was delicious and perfect with our wings. I'll be posting the chicken wing recipe next! Enjoy :)

Crispy Kimchi Fried Rice
For the Rice:
1t Sesame Oil
1T Olive Oil
1T Chili-Garlic Sriracha
3 Slices of Thick Cut Bacon, Cut into Small Pieces & Fried until Crispy
2 Cloves of Garlic, Minced
3 Green Onions, Sliced
2T Soy Sauce
¾C Kimchi, Chopped
3C Leftover White Rice
½C Frozen Peas
2 Large Eggs, Fried & Scrambled

1. To Make the Rice: In a medium bowl, combine the rice and chili-garlic sauce. Mix until the rice is evenly covered in the sauce, set aside. In a large fry pan or wok, heat the olive oil over medium-high heat. Add the garlic and green onions until fragrant, about 2 minutes. Add the rice and mix everything together well. Use a spatula to flatten the rice against the pan, and keep still for about 3 - 5 minutes to let the rice get crispy. Repeat until the rice is evenly crispy. Next, add the soy sauce and sesame oil, adding more to taste, stir well. Mix in the crumbled bacon, chopped Kimchi, frozen peas, and scrambled eggs. Continue stir-frying until everything is well mixed and the peas have thawed.
2. Serve the Kimchi Fried Rice with your favorite Asian entrĂ©e or with the Pok Pok Wings.

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