kimchi bacon fried rice and eggs

So this is far from Irish… but I’m not so on top of the calendar:)
Kimchi bacon fried rice and eggs-8Spring is so near I can practically touch it. The sun and cold do their dance like a strip tease that excites and taunts. You don’t know what’s coming next. I picked delicate new spinach and arugula leaves from plants in the greenhouse creating a bed for my baked salmon lunch today. This first minimal picking sparked a little excitement for the coming growing season. What I realize too, is I don’t mind the winter break and it almost takes a strong nudge to get me in the growing mood. Fresh garden food does not arrive without somebody’s hard work. My first little seeds, planted last weekend will become the seedlings for the first of spring planting. Brassica’s, lettuces, peas… the tomatoes and peppers will grow longer in the glass house.

What we relied on this winter besides store bought veggies was our fermented foods.

Kimchi @wendyellenthomas.com

The red sauerkraut was made first with our own Red Mammoth cabbages last fall but I continued to make it with organic cabbage from the market. I played with many napas, bok choy, radishes and conical cabbages for the kimchi and can’t wait to try my new Korean coarse chili powder. I’ll try some napa in the garden this year but it’s a little more finicky than the standard head of cabbage.

This recipe was inspired by my weekend brunch in New York City at The Dutch.

Start with the bacon – about 3-4 slices of Hempler’s thick cut uncured bacon is a nice way to go. Cut into small pieces and fry up.

Kimchi bacon fried rice and eggsThen add about 2 cups of rice- either freshly made or even better, leftovers.

wendyellenthomas.com

I had a little pineapple hanging around from juicing and thought why not? I diced this and added it to the bacon and rice.Kimchi bacon fried rice and eggs-6Throw in about a cup of kimchi – homemade or one of the lovely store bought varieties like one from Seattle’s Firefly Kitchens. Mine below got a little pink from adding red radishes. Kind of fun huh?

Kimchi bacon fried rice and eggs-3Give it all a good toss and that part is done.I scooted the kimchi rice to the side of the frying pan and heated a little red cabbage for some color.

Kimchi bacon fried rice and eggs-5I fried up some of our farm eggs…

Kimchi bacon fried rice and eggs-7And what I’m also loving? Fried avocado. Not new to some but new to me. I had this recently at Irving Street Kitchen in Portland with scrambled egg nachos. A little crispy on the outside, soft in the middle, with the heat bringing out the sweetness of the avocado. I garnished our kimchi fried rice and egg with fried avocado and a little fresh cilantro.

Kimchi bacon fried rice and eggs-11This was a Sunday meal for me and my sweetie.

Kimchi bacon fried rice @wendyellenthomas.comAnd in the real world it looked like this

Kimchi bacon fried rice and eggs-12Just to pull it all together:

  • 2 cups brown rice
  • 3-4 strips of bacon cut into pieces
  • half a slice of pineapple cubed
  • 1 cup kimchi
  • fried egg
  • optional garnish of warmed red cabbage, fried avocado,fresh cilantro, pepper flakes

Peach chutney perks up the deviled egg…

Peach chutney and deviled eggs

I’ve got peaches in the freezer, peaches in the fridge, peaches on the counter… and what about the plums? Got them too. And a few fruit flies having a PARTYYYY! The sun just won’t quit which is warm, wonderful and scary at the same time. I prefer to think Indian summer rather than global warming.

Peaches

We got a 1/2 case of these beauties. If you look closely, James might peek around the corner.

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