This Kimchi Fried Forbidden Rice with Black Garlic is a one bowl meal packed with flavor.
I love one bowl meals for their convenience, especially ones that include whole grains, vegetables and protein with a spicy sauce. One of my favorite one bowl meals is Kimchi rice, topped with a fried egg. It’s pure comfort in a bowl. The kimchi fried rice I’m sharing today is a bit more exotic than your usual kimchi rice because it includes two unusual ingredients – forbidden rice and fermented black garlic.
- Forbidden Rice is a whole grain rice that’s black in color. It’s slightly nutty tasting and the grains cook tender in less than 30 minutes, turning a rich deep purple color. It’s said that this ancient grain was once eaten by the Emperors of China.
- Fermented Black Garlic is aged, fermented garlic. It has a fruity, sweet and earthy taste. The texture is very rich and has the consistency of soft dried fruit (similar to a dried date).
I’ve been wanting to try both of these ingredients for a while, so when I saw that this month’s Recipe Redux theme was “A New Ingredient for the New Year,” I knew it was time to figure out how best to showcase these two ingredients. Both of these ingredients made this kimchi fried rice more dramatic in appearance, and I think the fermented black garlic was a great addition, with its sweet and earthy flavors.
A fried egg on top is optional, but I highly recommend it. In my book, it’s what makes this dish complete. I’ve eaten this for breakfast, lunch and dinner and it always satisfies.
This recipe uses three fermented foods – kimchi, gochujang and black garlic, so it’s full of good-for-you, flavorful ingredients that support healthy digestion.
Kimchi Fried Rice with Black Garlic
- 1 1/2 tablespoon grapeseed or other flavorless oil
- 2 cloves garlic minced
- 4 fresh shitake mushrooms chopped
- 1 cup kimchi drained and chopped (reserve kimchi juice)
- 4 cups forbidden rice cooked according to package directions, grains separated using your fingers
- 1 tablespoon gluten-free Korean red pepper paste gochujang
- 2 teaspoons sesame oil
- 4 fermented garlic cloves sliced
- 2 scallions minced
- 4 eggs
- toasted sesame seeds for garnish
Heat oil in a large skillet. Add garlic and mushrooms, and stir until fragrant, about 15 seconds. Add kimchi and saute a minute; add rice, red pepper paste and reserved kimchi juice (~ 2 tablespoons). Toss well, cooking until rice is warmed through. Add sesame oil, fermented garlic, scallions and toss again. Divide rice among four bowls.
Fry eggs and place one egg on top of each rice bowl. Sprinkle with sesame seeds.