There's an oft-repeated trope that people are cooks or bakers: creative and improvisational, or rule-following and meticulous. This is obviously an oversimplification—I've interviewed professional chefs who have transitioned to a baking career, and incredible bakers who are also amazing cooks—but it does nod to the fact that people tend to either really like following recipes or chafe at the idea.
At this phase in my life, I spend a lot more time cooking than baking, but I am the stereotypical baker: I love a recipe. I need to measure stuff, I need a clear set of steps, I need structure. This is true even when I'm the one creating the recipe. I know that fried rice is typically a dish thrown together with leftover rice and whatever vegetables and proteins you have on hand, but I can't handle that sort of ambiguity. I didn't actually get around to making kimchi fried rice—despite my longtime love of kimchi and rice—until I sat down and wrote a recipe.
If you have a stereotypical cook's personality, feel free to use this as mere inspiration. If you, like me, have a stereotypical baker's personality, this was written for you.
Most grocery stores carry one or two types of kimchi, but for the best selection head to an Asian market that stocks Korean ingredients. My go-tos in the Twin Cities are United Noodles and Asian Mart.
Serves 4 as a side/light entree and 2 as a hearty main course
Ingredients:
- 1 cup jasmine rice
- 1 tablespoon sesame oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 eggs, beaten
- 2 tablespoons soy sauce, divided
- 1 cup kimchi, chopped
- 1/2 cup sliced green onions
- 1/2 cup diced carrots
Prepare jasmine rice according to package directions and cool completely. Refrigerate overnight.
The next day, heat a large skillet over medium heat. Add sesame oil and tilt to coat evenly. Add the onion and garlic and cook until onion is softened and the garlic is golden-brown, about 4 minutes.
Meanwhile, add 1 tablespoon of soy sauce to the beaten eggs. Add the beaten egg mixture to the skillet and cook, stirring occasionally, until eggs are cooked through, about 2 minutes. Remove the cooked egg mixture from the skillet and set aside.
Add the prepared rice, kimchi, green onions, carrots, and remaining 1 tablespoon soy sauce to the skillet. Stir until well-combined. Cook over medium heat, stirring frequently, until the rice is warmed and the carrots are crisp-tender, about 5 minutes.
Remove from heat and stir in the prepared eggs.
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