It’s about to get funky! This month we’re celebrating ONE POT MEALS for the family or entertaining with friends. We start with our METROBILLY KIMCHI FRIED RICE designed with BLUE ELEPHANT RED CURRY PASTE and just a few ingredients that pack a powerful, semi-healthy stir fry.

There are myriad health benefits to eating kimchi…traditional fermented cabbage known to help regulate the immune system, promote weight loss, fight inflammation, and even slow the aging process - but I love it because of the singular, spicy kick it gives to food. Somehow the juxtaposition of flavor and style that come from both the kimchi and BLUE ELEPHANT red curry paste creates something special, delicious in this fried rice. Oh, and putting an egg on anything just simply makes it better.

Ok…let’s make this KIMCHI FRIED RICE…TOGETHER!

THE MB KIMCHI FRIED RICE

SERVES 4 TO 6 | PREP, COOK TIME 30 MINUITES

INGREDIENTS

½ cup kimchi, plus 3 Tbsp. juice from jar

6 green onions, thinly chopped and separate green from the white

2 Tbsp. extra-virgin olive oil

3 large eggs

Kosher salt

1 large carrot, peeled, cut into matchsticks

3 cups cooked rice or natural grain (such as spelt, quinoa, or barley)

1 2.5 ounce packet BLUE ELEPHANT red curry paste

1 Tbsp. soy sauce

2 tsp. toasted sesame oil

1 bunch fresh cilantro, chopped

1 tsp. Shichimi Togarashi

TECHNIQUE

Reserve some of the juice from the kicmchi and set aside - easiest if you simply strain the juice from the jar. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too.

Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook, moving occasionally until whites are fluffy and cloudlike near yolks, 3 to 4 minutes. Carefully move eggs to a plate, and set aside.

Return skillet with oil to medium-high heat, add carrot and stir fry until slightly softened, about 2 minutes. Add handful of white and green parts of scallions with kimchi and cook, tossing often, until green onions are slightly charred, about 3 minutes. Add rice or grains, BLUE ELEPHANT red curry paste, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until rice or grains are slightly softened, about 2 minutes. Season with salt; divide between plates. Top with eggs, green onions, chopped cilantro, and Shichimi Togarashi .