Kimchi Fried Rice from Dinner in One by Melissa Clark — tasty, quick, easy, perfect for leftovers, excellent refrigerator cleanup.
Love the ending of the recipe that suggests topping the rice with eggs, scallion greens, more kimchi, more sesame oil, more fish sauce, more soy sauce. More, more, more!.. That’s how I like it — living it up!
And a word about salt — you can add it at any point of cooking according to you preferences as the recipe suggests. I do not add it at all — I go fish sauce and chili peppers heavy.
WHAT WENT IN
— neutral oil
— 1 Tbsp sesame oil
— 1 bunch of scallions, sliced, white and green parts separated
— 4 cups cabbage, Napa or green, sliced
— 3 carrots, shredded
— 4 garlic cloves, minced
— 1 Tbsp fresh ginger, minced
— 6 cups day-old cooked rice
— 3 Tbsp fish sauce
— 1 Tbsp soy sauce
— 1 cup kimchi, drained and sliced
— 1 cup cooked green peas or edamame
— 4 large eggs, beaten
— salt to taste
— optional chili peppers
THE PROCESS
1. Prepare the mise en place, a large frying pan and a large bowl.
2. In a large frying pan, cook scallion whites in oil over medium heat until softened — about 2 min.
3. Add carrots and cabbage and continue cooking until they soften — about 8 minutes.
4. Add garlic and ginger and cook until fragrant — about 2 min. Remove to a bowl.
5. In now empty pan on high heat, spread the rice coated in 3 Tbsp of oil in a single layer, drizzle it with fish sauce and soy sauce. Let it sit without stirring for about 4 minutes, until the sizzling stops and it starts to crackle. Stir and add more fish sauce and soy sauce if you like fold in peas, kimchi, and transfer to a bowl with the cabbage. Mix them together.
6. Pour beaten eggs into the now empty pan, adding oil if necessary, half of the scallion greens, and scramble them until they are set — about 2 minutes.
