This kimchi fried rice is in no way “authentic.” I’m Korean, but I’m going to bet that there are non-Koreans who can cook more “authentic” fried rice than this particular recipe. But it’s just the way I make kimchi fried rice, especially now that I’ve a newborn. Also, it’s got vegetables in it. Pre-chopped frozen vegetables, so you don’t have to chop stuff up. Vegetables are important. If you can only get one meal a day together, it might as well have vegetables.
Before you start–spoon out some rice from rice cooker. It’s best if you use some cold cooked rice from the day previous, but if you can’t have that, take the rice out of the rice cooker and put it in a large bowl to let off some steam and cool off before you fire up the wok/frying pan. Take out quite a big spoonfuls–like, as much cooked rice you could hold in your hands and then some.
And then…here’s the recipe
INGREDIENTS (you will need a big wok or the biggest nonstick frying pan you’ve got–if it’s a deep frying pan, all the better):
- Big heaping pile of cooled, cooked rice. 5-6 cups, cooked.
- 2-4 tablespoons cooking oil (corn/canola is fine)
- handful of chopped pancetta (optional)
- 3-4 eggs
- 1 onion finely chopped (optional)
- 1 package (about 1 lb) of frozen pre-chopped vegetables like peas + carrots. Or peas + carrots + corn. Whatever you like.
- 1-2 tablespoons soy sauce
- 1 tablespoon sesame oil
- about a cup of cabbage kimchi + juice
Mix eggs. You don’t have to whip it up a lot. Just make sure the eggs are mixed.
Heat about 1 tablespoon of oil in the frying pan/wok.
(If you want to get fancy, you can saute pre-chopped pancetta and use the oil from the pancetta to scramble the eggs and fry the rice–if so: fry pancetta, then set pancetta aside and use the pancetta fat to cook things. then add pancetta back at the end).
Scramble the eggs lightly (not all the way cooked, but mostly cooked). Put the mostly-cooked eggs in a small bowl (can be the same bowl in which you whisked them), set aside.
In the frying pan/wok, heat up the remaining oil. Put heat on high. Add onions (optional). Sauté until onions are softened and golden. Add package of frozen veg. Sauté until vegetables are softened.
Add rice to mixture in pan. Mix + Saute for about 5-10 minutes until rice is coated in oil and “sizzling.”
Add the lightly scrambled eggs. (If you’ve cooked pancetta, add the pancetta now). Make sure they get a bit “chopped up” with your wooden spoon or spoonula, or whatever you are using to move stuff around in the pan.
With the heat still up on high, add a splash of soy sauce. Drizzle some sesame oil for flavor.
Add the chopped kimchi + kimchi juice.
(you an also serve with a lightly fried egg on top).