Try this Kimchi Fried Rice shared by Sally, a proud chef and mother whose culinary creativity has early beginnings. For as long as she can remember, Sally has been interested in food and cooking. Sally started reading cook books when she was 10 years old, and at 12 she started cooking a few family meals with vegetables she would forage from her mom’s garden every week. As she got older, she took on various jobs in the kitchen including sous chef, food preparation assistant, caterer and cruise ship cook. In 1998, Sally attended Portland’s Western Culinary Institute, and then eventually moved to Puna in 1999 to continue her line of work with an internship.
Sally started her personal connection with Hawaii, food and the planet when she moved to Hawaii Island. She learned food sovereignty as a lifestyle by realizing that the local community is a part of the entire process of a food product from start to finish. In 2015, Sally manifested SJ’s Foods. When 2020 rolled around, Sally and her kids moved to Oahu to continue her vision. Many locals know Sally from her wholesome pickled products, which are found in stores all across Hawaii Island and Oahu. She prioritizes sourcing her vegetables for her products from farms such as Lei of the Land Farms of Kunia, Oahu.
Motivated with a desire to use up leftovers and entice kids to eat their vegetables from local farmers’ markets, Sally presents a kimchi fried rice recipe — a timeless favorite that is easy to prepare on a busy weeknight. Sally keeps her recipes straightforward and mentions that, “we keep the ingredients simple on purpose and focus on flavor and process.” Her kimchi contains natural probiotics to support digestive and immune health. They are naturally fermented at room temperature without the use of vinegar, MSG or anything artificial. Sally is truly dedicated to providing the community with healthy products made from vegetables that are locally sourced. We give thanks for good food, and therefore, we give the warmest aloha and gratitude to Sally for sharing her process and passions.
Sally’s Kimchi Fried Rice
- 1 cup rough chopped kimchi
- 1 cup diced bacon, Portuguese sausage, or spam (optional)
- 4 eggs, whisked
- ¼ cup green onions
- 3 teaspoons sesame seeds (optional)
- ¼ cup high heat oil
- 1 teaspoon toasted sesame oil
1. Heat half of the oil on medium heat and scramble eggs then set aside.
2. Add bacon or spam, if using, and cook until brown.
3. Then add the remaining oil and rice and cook for 7 to 10 minutes.
4. Add scrambled eggs, Kim chi, and cook a few more minutes.
5. Then add toasted sesame oil and finish with green onions for garnish.
Interested in sharing a recipe featuring local Hawaii produce?
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