This recipe is featured in my ECookbook:
One of my InstaFam, @beerswithdave, suggested that I make Kimchi Fried Rice with homemade Kimchi. He told me that this is one of his favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcasted from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot.
As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just use a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL!
I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too.
I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this.
Ingredients:
(Serve 2)
Rice, 1 Cup
Sesame Oil, 3 TBSP
Garlic Finely Minced, 3 Cloves
@chillibellasg's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference
Sea Salt, Pinch
Mushroom Powder, Pinch
Eggs, 2 (Optional)
Scallions Finely Sliced, For Garnish
Nori Flakes, For Garnish
Black Sesame Seeds, For Garnish
Equipment:
Cast Iron Skillet / Pan
Rice Cooker
Directions:
Please visit, "How To Make Vegan Kimchi" for the recipe.
Please visit, "Watermelon Rind Kimchi" for the recipe.
Wash and drain the rice 3 times.
Add water to submerge the rice with about a knuckle depth.
Cook the rice in a rice cooker as per the manufacturer's instructions.
Once the rice is cooked, fluff the rice.
You should have about 3 to 4 cups of cooked rice.
Keep chilled in the fridge overnight.
The next day, drain kimchi to remove the excess juice. Reserve the juice.
*You can do this by squeezing or hang on a sieve.*
Finely chop the drained kimchi.
Transfer into a bowl. I also reserve some of the kimchi for garnishing.
In a skillet over medium heat, drizzle 1.5 TBSP of sesame oil.
Once the oil is heated up and at the smoking point, add in the chopped kimchi.
Saute for a few seconds.
Add in garlic and saute until aromatic.
Add in the overnight cooked rice.
Break up any large clumps of rice with a spatula.
Saute until well combined.
Add in the kimchi juice and chili paste.
Saute until well combined, making sure every grain of rice is well coated.
Drizzle in the remaining sesame oil.
Taste and adjust seasoning with salt and mushroom powder.
Give it a final saute.
Transfer onto a large plate.
You can garnish with scallions, nori and sesame seeds at this stage and serve at this point for a vegan-friendly option.
Or you can cook 2 sunny side ups and serve on individual plates as shown in the photos.
Recipe Video:
This recipe is featured in my ECookbook: