Kimchi Fried Rice

Kimchi Fried Rice is a delicious recipe basically to use up old kimchi and leftover rice. It’s made with mature kimchi, day old rice, a few veggies and/or protein of your choice, also called Kimchi Bokkeumbap in Korean. There are a few tips I have learnt to achieve that perfectly flavorful and textured fried rice that we have come to love so much.

• Notes for Perfect Kimchi Fried Rice
• Squeeze the kimchi juice out of your Kimchi and set aside, you’ll need about 1/2 a cup.This is an important, we need the kimchi as dry as possible to get a good caramelization called (Maillard browning) The juice gets added later with the aromatics to flavor the rice.
• Add toasted sesame oil to the rice before it goes into the pan, so each grain is separated and injected with more flavor. 
• Start by sautéing-frying the squeezed Kimchi until it’s well browned, this adds flavor and color.
• Fry the rice stirring constantly so all of the liquid from the juice has evaporated, the rice is done when each grain is separated, a little dry and looks fluffy. 
• While frying make sure the rice is undisturbed, this gives the rice enough contact time to brown, giving it a wonderful toasty flavor (like a good socarrat on the bottom of a good Persian rice or paella). 
• Traditionally fried eggs are used to garnish, I kept it vegan by adding a cup full of pan fried crumbled tofu. I also like to serve extra stir fried veggies.

KIMCHI FRIED RICE, SERVES 4

INGREDIENTS

• 1 cup packed mature kimchi chopped
• 1/2 cup kimchi juice, squeezed from the kimchi
• 4 cups cooked, day old rice, short grain preferred
• 2 heaped tablespoons gochujang paste
• 2 small garlic cloves grated
• 1 tablespoon tamari or soy sauce
• 1-1/2 tablespoons toasted sesame oil
• 2 tablespoon any neutral oil I used avocado
• 1 cup pan fried crumbled tofu or one fried egg per person
• TO GARNISH
• 1-2 scallion green onion
• 1 teaspoon furikake or toasted sesame seeds

INSTRUCTIONS

• Squeeze the juice out of it into a liquid measuring cup, this liquid is the “kimchi juice.”
• Dissolve the kimchi juice with gochujang, grated garlic and tamari or soy sauce together until the gochujang is completely dissolved.
• Drizzle the sesame oil over the rice, using your fingers mix well separating the grains and each grain of rice is coated with oil, making sure there are big clumps.
• In a large frying pan or wok heat the tablespoon of oil over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi fragrant and is starting to brown.
• Add the rice and stir-fry undisturbed for a minute or 2 to achieve the toasty golden color, add the kimchi juice-gochujang mixture over the rice, and turn up the heat to high.
• Stir-fry, tossing the rice occasionally until the rice starts to brown, about 3-4 minutes.
• Taste to adjust the seasoning, you may need more salt.
• Served garnished with crumbled tofu or fried eggs, furikake or sesame seeds and sliced scallions and then plate. Top each serving with a sunny-side-up egg.