Radish Kimchi Rice

Did everyone get their fill of Halloween candy?

Oh, good.

And now for something a little virtuous on All Saints’ Day, to help bring you down from the sugar high: radishes sautéed with brown butter and a spot of anchovy, tossed with kimchi, radish tops, and brown rice.  Top it all off with a luscious fried egg, because hey hey, even saints need a little luxury.

Radish Kimchi Rice

Yield: 2 to 3 servings; also known as 2 dinners and 1 lunch (lucky you)

Chopping the radishes into irregular chunks makes for a more visually interesting dish, gives variance in texture, and makes the work go faster. Feel free to be more precise if you're having the Queen over for dinner.

This recipe calls for cooked brown rice, something I usually have in the fridge. My favorite method for cooking brown rice is from Alton Brown, and results in perfect brown rice. Every. Single. Time. You're welcome.

Ingredients

  • 1 tablespoon butter
  • 1 bunch radishes with green tops, washed well
  • 2 anchovy fillets
  • 1/3 cup kimchi (chopped if necessary)
  • 1 1/2 cups cooked brown rice (preferably day-old and cold)
  • Juice of 1/2 lemon, or to taste
  • Soy sauce, to taste
  • Salt and black pepper, to taste
  • Butter or oil to fry eggs in (optional)
  • 1 egg per person (optional)

Instructions

1. In a large sauté pan, heat the butter over medium-low heat until it browns and smells nutty. Meanwhile, trim the greens from the radishes and set aside. Roughly chop the radishes into irregular pieces, removing the root "tails" in the process.

2. When the butter has browned, turn the heat to medium-high and add the anchovy, mashing with a spatula or wooden spoon to break up the fillets. Throw in the radishes. Toss to coat with the butter, and season with a pinch of salt. Let cook until softened and just beginning to brown.

3. Add the kimchi, and let cook briefly, about 1 minute. Toss in the rice, and cook until it's as done as you prefer it (anywhere from just warm to crunchy and brown). Add the radish tops (no need to chop or dry them off), and toss or stir until wilted. Taste, and add lemon juice, a dash of soy sauce, salt, and pepper. Taste again and correct seasoning as you like. Remove to plates or a bowl, and keep warm.

4. Add a bit of butter or oil to the pan, and set over medium-high heat. Crack eggs into the pan and fry to desired doneness (runny yolks are highly recommended). Top the radishes and rice with the eggs, and serve at once. Beer, though not required, is really, really nice with this one.

http://www.onehundredeggs.com/radish-kimchi-rice/

Five Minute Photo Shoot: Fried Rice

Part of the reason I’m doing this blog is to help me improve my photography and styling skills.  To that end, I’m going to periodically feature a Five Minute Photo Shoot, which does exactly what it says on the tin.  The idea is to style and take a quality photo (probably most often of my lunch, since that’s when the light is best), in no more than five minutes.

I’ll give a description of what it is, but since my lunches are most often cobbled together from random bits in the fridge, it’s not really easy for me to provide recipes.  If you’re really interested in something in particular, let me know in the comments, and I’ll see what I can remember.

So, without further ado, here’s what I had for lunch today: fried rice with red onion, kimchi, and cucumber, topped with an over-easy fried egg and a dab of plain yogurt.

I love the way the runny yolk turns into an unctuous sauce for the rice.  I could eat this every day.