rice cake confessional

adventures in eating

fil-kor fried rice

with 2 comments


I was actually craving sopas tonight but was too tired to do tons of choppin’. As always, I had plenty of veggies and other ingredients plus some day old rice from the weekend. Of course, rice + randomness = fried rice.

Why is it Fil-Kor? Filipino fried rice aka sinagang is sooooooo good – lots o’ garlic, some salt and pepper, and a splash of soy sauce. Sounds simple but is so so very good. A few days ago I ran across an article on kimchi fried rice. Combine these two thing with the ingredients of my kitchen and voila a kimchi fried rice with tons of garlic and a splash of soy sauce.

  • 4 button mushrooms, sliced
  • 1/2 stalk of green onion, chopped
  • 1/4 of a cup (a few ounces) of chopped, cooked chicken (I used canned because it was handy)
  • 1 egg
  • soy sauce
  • 1/4 of a cup of kimchi (+ juice)
  • sriracha to taste
  • 2-3 cups of cooked rice
  • 3 cloves of garlic, coarsely chopped
  • a few pieces of coasey chopped onion
  • olive oil
  1. In a pan, heat oil and add garlic, onions, and mushrooms.
  2. Throw in chicken to brown.
  3. Crack egg into pan and scramble. (If you prefer your egg in bigger chunks, cook it first and remove it from the pan. Add it back before serving.)
  4. Add kimchi and a few teaspoons of kimchi juice. Saute!
  5. Add rice, mix thoroughly. Add a few dashes of soy sauce.
  6. Before serving add green onions.
  7. Use sriracha to pack some heat.

I used chicken because that’s what I had on hand. Shrimp, pork, or beef would be tastier.


Written by joann

July 18, 2007 at 12:20 am

Posted in experiments, filipino, korean, recipes

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2 Responses

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  1. Sounds delicious with kimchi. Try out my original Wisconsin-style fried rice:


    Michael Beyer

    May 9, 2010 at 7:04 pm

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