Kimchi Fried Rice
September 24, 2012 § Leave a comment
This is what I make when I have very old kimchi and I am short on time (mentioned here). This time I made it with beef hot links for added protein and bulk, but these can be left out and be just as tasty. In general, when I make fried rice, I found the best way to make it is to fry the rice separately from the kimchi and then combine it at the end.
- Fry rice.
- Using a large pan or wok, fry old slightly dried rice over high heat in sesame oil (can use a mix of vegetable or canola oil with sesame oil to cut calories).
- Add freshly grated black pepper and roasted sesame seeds. Do not add salt—kimchi liquid will be used for this later.
- Transfer the rice to a large plate.
- Fry kimchi.
- Squeeze the kimchi until most of the liquid has been collected. Set the liquid aside for later.
- Using the same wok, fry the kimchi in a liberal amount of high heat oil (e.g. vegetable, canola, safflower, grapeseed).
- Add kimchi liquid and let most of the liquid evaporate. Keep some on reserve for later.
- Add the hot links to the kimchi and cook until hot.
- Add the fried rice to the wok and mix well. Add more kimchi liquid to help combine all the flavors together (this is like adding pasta water to the sauce and pasta to combine all the flavors).