Kimchi Hot Dog Fried Rice
From Dennis Lee, via Tasting Table
What would have to be going through my mind for me to see a fried rice with hot dogs recipe in my inbox and decide to hit “save” instead of “trash”? Well, first of all, I love hot dogs. A lot. Granted I’ve never done much with them but put them in a bun and maybe in spaghetti o’s, but still, I think they’re a magnificent compilation of meat product and spices. I also happen to love rice. The summer after I graduated from college and moved into my first apartment on my own, I believe I ate white rice with salt, butter and cheese every single day for 3 months. Sometimes I miss those days…sigh. So naturally, fried rice is one of my favorite things in the world. And lastly, kimchi. Kimchi is this amazing fermented Asian coleslaw that has started popping up in restaurants and even grocery stores. I used to fantasize about making homemade kimchi, until I saw it done on Martha Stewart and learned that it requires you to basically fill a bathtub sized basin with cabbage and fermenting liquid for like a month. Yeah…thank goodness they sell it pre-made in the refrigerated section of the grocery store near the Asian noodles and tofu. So basically I saw three foods I liked and decided to place my faith in the Tasting Table recipe email gods and hope for the best. Boy oh boy were we pleasantly surprised! You don’t notice the hot dogs as hot dogs, just as little bits of fried meat that add awesome smokiness to the dish. And using store-bought kimchi means that nearly all the seasoning is done for you and this dish comes together with hardly any effort but all the flavor in the world. After this I’ll be giving all recipes a second look, no matter how crazy they might sound!
- 1 stick (8 Tbsp) butter
- 3 hot dogs, halved lengthwise and then thinly sliced across
- 6 bacon strips, thinly sliced into pieces
- 1 yellow onion, thinly sliced
- 4 cups rice, cooked and then cooled
- 1 tsp salt
- 1 Tbsp sesame oil
- 4 cups kimchi (it’s at most regular grocery stores these days – check by the tofu and other refrigerated Asian stuff in the produce sections)
- 2 Tbsp Sriracha hot sauce
- 6 tsp olive oil
- 6 eggs, or one per person eating – if you’re planning to save leftovers, only make as many eggs as you need that day, and fry the rest as you reheat the rice
- 3 green onions, green parts only, chopped
- 1/2 cup roasted, salted seaweed, crumbled (optional, but adds a nice salty bite)
- Heat a LARGE wok or LARGE skillet over high heat. Seriously, if you’re making the whole recipe, it has to be the biggest pan you’ve got.
- Add butter, hot dogs, bacon and yellow onion to the pan. Cook, stirring occasionally, until onion is softened, about 10 minutes.
- Mix in rice and salt. Add sesame oil and cook for 1 minute without stirring. Then continue to cook, stirring occasionally, until rice is heated through and some bits are a little crispy, about 6 minutes.
- Stir in kimchi and Sriracha. Cook until warmed through, about 3 minutes. Remove from heat.
- Heat olive oil in a nonstick skillet. Fry eggs to desired doneness – ideally something with a bit of a runny yolk, unless runny yolks gross you out, in which case do as you please. You may need to do them in batches. Or if you’re planning to keep some portion as leftovers, consider frying the eggs as needed.
- Divide rice across 6 bowls. Top each with an egg, green onions and seaweed, if using.