This Kimchi Fried Rice started with my Kimchi cookbook but deviated as I was rummaging through the refrigerator looking for green peas to add some green to the sea of red. There were none.
But I found a really nice chunk of smoked bacon, the one from the Eastern European store — double smoked, not sliced, mostly meat. Check.
Further down was a leftover heart of Napa cabbage for a few good cups sliced. Under it — three forgotten carrots. Ok.
Next to the carrots, there was a knob of ginger that made me think of garlic, and a bunch of scallions. They would go well with soy sauce and sesame oil. Maybe some fish sauce. No?
No peas, but an opened bag of edamame. And why not?
A couple of eggs to scramble and dress up the top.
A teaspoon or so of hot pepper flakes to heat things up.
Almost forgot kimchi and a container with rice from yesterday that started this train of thought.
And here’s dinner.