Wildbrine kimchi and fried rice.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with RAK.
Kimchi Fried Rice
INGREDIENTS
- 10 ea. Shrimp SHRIMP 10
- 1 qt. Rice (left over rice)
- 1 tbsp. and 1 tsp. Ginger
- 1 tbsp. and 1 tsp. Garlic
- 1 tbsp. and 1 tsp. Scallion (white part)
- 1 –1 ½ cup Wildbrine kimchi
- 1 ea. Roasted Chinese eggplant, diced
- 2 ea. Eggs, beaten
METHOD
- Saute shrimp in 1 tsp of ginger, garlic and scallion and set aside.
- Cook scrambled eggs til juuuust done and set aside.
- Add in remaining ginger, garlic, and scallion and saute.
- Add in kimchi and saute 2 minutes.
- Add eggplant and rice.
- Saute and degalze with a little kimchi jus.
- Add back in shrimp and rice. Toss.
- Plate and garnish with scallion and furikake.
