My good friend and famous Aussie actor Hugh Jackman provided me some inspiration for tonight’s dinner, Korean-style Ginger Fried Rice, a dish he apparently loves according to a recent article that I read. When he was younger, his father used to do a lot of business in Korea, exposing him to many Korean dishes including this one. Later, he would become a goodwill ambassador to Seoul and a fan-favorite among Korean fans who love Hollywood movies. As for this dish, I changed it up a little bit (added scrambled eggs and the all-important Korean staple, kimchi). Thankfully, my family loved it along with a bean sprout banchan that I prepared as well. If you’re a fan of fried rice, this recipe might be right for you.
Ingredients: Serves 4 people
- 4, 5 cups cooked rice (set out to “dry”)
- 1 cup diced kimchi
- 3 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 2 green onions, diced
- 1 small onion, diced
- 1 tbsp red chili flakes (gochugaru)
- 6 large eggs (2 scrambled, 4 toppings)
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- 2 tbsp olive oil
1. Heat 1 tbsp. olive oil in a small, nonstick skillet over medium-high heat. Add 2 eggs and cook until fully scrambled. Add in minced garlic, diced onions, ginger, and cook for a few minutes. Slide the mixture to the side of the skillet and add the kimchi. Saute kimchi for several more minutes without combining.
2. Drizzle 1 tbsp. olive oil and add rice, red pepper flakes (gochugaru), and soy sauce. Cook for about 5 minutes while stirring to combine ingredients. Taste and add salt if needed.
3. Cook enough sunny-side eggs up for each plate of fried rice.
4. Spoon fried rice on serving plates topped with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil.