Kimchi Fried Rice With Crispy Edges
Leftover rice, kimchi and high heat. This is the kind of dinner carbon steel was quietly waiting for.
Fried rice is one of the best arguments for carbon steel. The pan gets hot, the rice crisps at the edges and dinner appears from leftovers with suspicious speed. Use day-old rice if possible. Fresh rice is too moist and can turn clumpy.
Ingredients
- 3 cups cooked day-old rice
- 1 cup chopped kimchi
- 1 tablespoon kimchi juice, optional
- 2 scallions, sliced
- 1 garlic clove, chopped
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame oil
- Sauce: 1 tablespoon soy sauce
- 1 teaspoon gochujang or chili paste, optional
- 1 teaspoon rice vinegar
- Optional add-ins: 1 fried egg, crispy tofu, leftover chicken or beef, frozen peas or edamame
Method
1. Mix soy sauce, gochujang and rice vinegar. Loosen rice with your hands or a fork.
2. Preheat the wok or pan over medium-high heat. Add neutral oil, garlic and scallion whites. Cook briefly.
3. Add kimchi and cook until slightly caramelized.
4. Add rice and spread it out. Let it sit for 30 to 60 seconds at a time to crisp before tossing.
5. Add sauce, kimchi juice if using and optional add-ins. Toss until hot. Finish with sesame oil and scallion greens.
6. Serve with a fried egg or crispy tofu if desired.
Julien Cooking Note
Crispy rice needs contact with the pan. Spread it out and let it sit before tossing.
Variations and Swaps
Use vegan kimchi and tofu for a vegan version. Add bacon or leftover steak for a meat version. Swap rice for cooked farro or quinoa.
