For the first day, I made Korean street food -- Kimchi Fried rice.From what I've read online, Koreans make fried rice with overripe kimchi that needs to be used up. I personally love fried rice because it s a great use of leftover rice and there are infinite variations to come up with.
As I mentioned in my Kimchi post, store bought ones might have seafood in them. So I used my homemade kimchi to make this fried rice. I had some brown rice in the fridge that I used here, but white rice can be used instead. Fried egg with a soft yolk is traditionally served over the rice, but that can be skipped altogether for a vegan version. 
Adapted from Herbivoracious.
Ingredients: Serves 2
Brown or White Rice - 3cups (leftover rice that has been chilled preferred)Green onions - 4, chopped
Mixed vegetables - 1cup, finely chopped (I used frozen mixed vegetables with carrot, green beans, peas etc)
Ginger - 1" piece, grated
Garlic - 2 cloves, minced
Kimchi - 1cup, drained and chopped
Gojuchang (Korean red pepper paste) - 1tsp (optional, use if kimchi is not spicy enough and adjust as per taste)
Sesame Oil - ½tsp
Egg - 2 (optional)
Salt & Pepper - to taste
Method:
- Heat 2tbsp oil in a pan; add the grated ginger and garlic, cook till fragrant, about 30 seconds.
- Add green onions and cook till wilted, about 2~3 minutes. Next add all the veggies and stir fry on medium heat until the veggies are crisp tender, about 6~8 minutes.
- Stir in kimchi, gojuchang (if using), salt and pepper.
- Add the rice and mix well. Cook until the edges start to crisp up a little bit. Finally add the sesame oil, mix well and serve hot topped with the fried egg (if desired). Enjoy!!
Lets check out what my fellow marathoners have cooked today for BM# 37
