Anyone who has hung out with me for more than a few hours knows that I love to talk about food. Usually, talking about food is a pleasant thing but I'm afraid once in a while I get carried away when a certain food item is mentioned. I'll start yammering on with, "Oh my god, I made that!" and then proceed to list off each ingredient, where I got it, how much the ingredients cost, how I prepped it, how long it took to make, how it tasted, etc... and ten minutes into this monologue I realize that the person I'm talking to has zoned me out and their eyes are glazed over. Only the die hard foodies will still be tuned in.
So, yes, I need to be careful about that in the future.
I can write about food all I want, however. Feel free to zone me out. Blah blah blah blah.
Have you heard of Spilled Milk? It's a podcast starring Molly Wizenberg (Orangette) and Matthew Amster-Burton (Roots & Grubs). They're funny and cute and silly and they always make me laugh and almost always make me hungry. I just listened to their "junk food" episode and even though I don't like sweets I kind of want to go out and buy a few twinkies and ding dongs.
(And remind me to ask Sid if he knows that twinkies have beef fat in them...because they do...something useful I learned on that podcast.)
Okay, so the first episode of Spilled Milk I ever listened to was their fried egg show. I love eggs, especially fried and sunny side up. And my favorite ever bowl-of-a-bunch-of-good-stuff is bibimbap because I love the way the egg yolk spills down into the rice. Mmmm.
Molly and Matt made kimchee fried rice (mmmm...egg yolk and rice and oh so much more) in the episode and I happened to be super hungry (and running at the track) at the time so I started scheming about how soon I could make it. (Heh, am I the only one who listens to food podcasts while exercising?)
Hm. Oh, here I go again with the silly details. Instead of just getting to the recipe and photos I'm telling you why I decided to make it. Where I was when I decided to make it. When I decided to make it (premiere night of the first episode of Lost's season 6 if you must know).
Okay. Without further ado, here's the recipe.
Kimchi Fried RiceAdapted from Kye Soon Hong
Makes 2 hearty servings4 cups cooked Japanese-style (calrose) rice, cooled and chilled in refrigerator
4 strips bacon, cut crosswise into 1/2-inch pieces
2 cups Napa cabbage kimchi, the riper the better, diced
1 tablespoon butter, plus more for frying eggs
2 teaspoons sesame oil
salt and pepper
sesame seeds, for garnish
sliced scallions, white and green parts, for garnish4 eggs
1. Cook the bacon in a large skillet or wok over medium heat. Add the kimchi and cook several minutes.
2. Raise the heat to high, add the rice and stir-fry several minutes, until rice is beginning to brown.
3. Meanwhile, fry the eggs in butter, seasoning with salt and pepper to taste.
4. Stir butter and sesame oil into fried rice. Season with salt to taste. Divide into two bowls and top each with two fried eggs. Garnish with scallions and sesame seeds.
I followed the recipe exactly except I only used 2 eggs (well, 3). Amazon Fresh delivered all the yummy goodness (although they only had one kind of kimchee but I was clearly too lazy to go out and shop around).
Take a closer look. Hot. Mess.

I browned the bacon in the wok, and added the kimchee, then added the rice. I always get nervous when I add the rice because it's a day old, hard and breaky and really doesn't look appetizing at all. It always turns out fine, yet still I worry.
Meanwhile, while the rice cooked I got out my amazing cast iron skillet (thank you Bossy for your influence) and fried the eggs. I biffed it and broke a yoke so I added an extra egg to the buttery pan.
The photo above reminds me of two wishes I've had for a long time. 1) To be able to fry an egg all pretty like. This one I'm finally figuring out (with the exception of the particular eggs in this photo). For me, there needs to be some kind of fat involved and it has to be fried in my cast iron skillet. 2) A level stovetop. Sigh.
I finished up the rice by adding and stirring the oils and chopping the green onions. Bowls were filled and garnished.
Done. Chopsticks readied. Time to eat and watch the Losties.
Yum. Since then I've substituted the bacon for spam but bacon is so much better. I feel a little decadent using butter but I can always burn it off at the gym, right?
Oh, and now off to find a twinkie.















