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Kimchi Fried Rice
A classic recipe to make with older, soft and sour kimchi. The older and more sour the kimchi, the better it is in this fried rice! Older kimchi gives off more juices and is softer, giving more flavor to the rice and melting easier into the final dish. We know that your Red Kettle Kimchi never lasts that long in the fridge, but if you do happen to have some months-old kimchi in the back somewhere, give this a try!
For better results, cook the rice in advance and let cool in the fridge overnight to evaporate any extra moisture. This makes it easier to fry the rice without smashing or clumping the individual grains together. Traditionally, fried rice is a quick and easy "fridge cleanout" meal, made with leftover rice and other leftover veggies or meats you might have hanging around, so feel free to mix it up!
INGREDIENTS
serves 4
4 cups cold cooked rice
1 cup frozen mixed vegetables
1 cup Red Kettle Kimchi, with 2 tsbp juice
1/2 yellow onion, diced
3 cloves garlic, minced
1" piece ginger, finely minced or grated
1/4 cup vegetable oil
1/2 tsp salt (or to taste)
1/4 tsp white pepper
1 tsp sesame oil
1 tsp sesame seeds
2 scallions, green parts, minced
Heat up a large, heavy-bottomed skillet on medium heat and add vegetable oil. When the oil is just shimmering, add the onion.
2. Sautee the onion until it starts to soften, then add garlic and ginger. Keep sauteeing until you can just smell the garlic - you don't want it to burn! Add the frozen veggies and cook until they are thawed.
3. Add the kimchi and juice and mix it all into the vegetables. Once the juice is sizzling and bubbling, add the rice, using a heavy wooden spatula to break up chunks. Keep stirring until there are no more big chunks of rice and the kimchi and juice is well-distributed.
4. Add sesame oil and toss to combine. Let the rice cook for about 30 seconds more, then turn off the heat. Add white pepper, salt, and sesame seeds. Spoon into individual bowls and sprinkle scallions on top for garnish just before serving.