Natto Kimchi Fried Rice納豆キムチ紫蘇炒飯

This was my dream fried rice.

Fermented beans (natto) and fermented cabbage pickles (kimchi) together?

My two favorite things.

Absolutely LOVED it!

Terry and I have been together for a while (over 12 years), and Terry has been exposed to many unusual Japanese food over the years.

But fermented food is still not his thing.

I made this fried rice for myself and I was going to make something different for Terry, but when he asked if he could have some, I said yes.

I just didn’t have the guts to tell him what was in it.

I don’t know why but I probably didn’t want to discourage him before he had his first bite.

I was secretly hoping that maybe his palate had changed.

But as soon as he had his first bite, he said “what’s in it?”

Oh no!

Natto and kimchi definitely have very strong and unique flavors, and people either love them or hate them.

I felt bad watching Terry pouring soy sauce trying to mask the natto/kimchi flavors.

I haven’t completely lost my hope yet, but for now I’ll promise you, Terry, natto or kimchi won’t sneak onto your plate until you tell me you are ready.

Natto Kimchi Fried Rice

canola oil
4 cups cooked rice
2 small packages natto
1/2 cup kimchi, chopped
1/4 cup chopped scallion
1/2 cup fried and cooked soy curd, cut into bite-sized pieces
soy sauce
sugar
salt and pepper
shiso (Japanese basil), chopped

1. Sautee rice, natto, kimchi, scallion, and soy curd with oil.
2. Add soy sauce, sugar, salt, and pepper. Mix well.
3. Serve with chopped shiso.