SEA-CHI FRIED RICE

Adapted from New York Times recipe by Francis Lam

Ingredients:

• 2 TBS unsalted butter or neutral oil
• 1/2 small onion, diced
• 1 cup Atlantic Sea Farms Sea-Chi, roughly diced
• 2 TBS Sea-Chi juice
• 1/2 cup diced tempeh, tofu, shrimp, lobster, or any leftover protein
• 2 cups cooked & cooled rice
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp vegetable oil
• 2 eggs
• salt to taste

Directions:

• melt butter over medium-low heat in a wok, saute pan, or well-seasoned skillet, and add onions. Cook until sizzling.
• Add kimchi and kimchi juice and bring to a boil, stirring constantly.
• Add protein and cook through.
• Break up and incorporate rice.
• Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.
• Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice.
• Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
• Cook eggs separately in vegetable oil to desired doneness.
• Serve rice topped with fried eggs and a sprinkle of sesame seeds.

This recipe serves two and is a regular go-to for all of us here at ASF. Also, worth noting that our Sea-Chi is a winner of the 2020 Good Food Awards!