But every now and then, a dish like kimchi fried rice comes along to entice me, urging me to spice up my carbohydrate-laden repertoire. It's a dish about which I've heard great things, but simply didn't bother to make until recently--odd, considering how I seem to always have copious amounts of rice and homemade vegan kimchi in the house at any given moment--following a conversation with a friend about cooking (of course). I have a feeling there is an "authentic" way to go about making kimchi fried rice, but opted for a winging-it version that seems to work best when making fried rice in general; ingredients were added based on availability and personal preference, with amounts adjusted to taste. Consequently, I didn't commit exact amounts of each ingredient to memory, but the process itself was simple enough that it wouldn't be difficult to replicate with a little bit of cooking intuition.
Here's what I did: I heated a very small amount of canola oil in a nonstick pan (just enough to lightly coat it) over medium heat, threw in the sliced white part of a scallion, some kimchi (lightly squeezed of excess liquid), and shelled edamame, sauteeing them until cooked and tender. When the kimchi was slightly caramelized, I added cooked white rice (brown would certainly work), added a bit of kimchi liquid, stirred the contents of the pan until the ingredients were well combined, and continued to cook the rice (stirring frequently) to allow it to get crisp in some areas. I stirred in a bit more kimchi and the reserved, sliced green part of the scallion just before removing the fried rice from heat.
The grains turned a lovely reddish hue and absorbed the tangy, spicy flavor of the kimchi. Because I used a nonstick pan with minimal oil, this dish wasn't greasy at all, but still had the texture and flavor reminiscent of fried rice. It was a simple yet flavorful and satisfying dish I will likely make again when I feel like changing up my rice routine.
What's your favorite way to prepare and eat rice?