April 2, 2011 § 5 Comments
There is no correct way to make kimchi fried rice. Everyone has their own twist on this classic dish—some like braising their kimchi in its juices to get it meltingly soft and silky, others like to chop fresh, young kimchi for a vibrant kick. I have several ways of making it myself, depending on the ingredients I have on hand and what I’m in the mood for. Bacon, spam, chicken, beef—really, anything works! Recently, I have been using an unexpected ingredient whenever I make fried rice—rotisserie chicken. It’s delicious, and it’s a great way to use up leftover chicken-meat that is flavorful on its own.
Here is my version of Kimchi Fried Rice with Rotisserie Chicken. Please feel free to use less eggs that I did, I just happen to think it’s one of the best parts of any fried rice dish. Alternatively, sometimes I fry an egg over-easy and place it over the rice. The moment the soft yolk breaks and the golden ooze incorporates itself into the rice is a magical moment that I hope everyone gets to appreciate in life.
My Kimchi Fried Rice Recipe
4 tbsp vegetable oil, divided
2-3 cups ripe kimchi, minced
1/2 cup water
1 clove garlic, minced
1/4 large onion, or 1 small onion, chopped finely
1 carrot, chopped finely
2 tbsp vegetable oil
4 eggs, whisked together
1 tsp. coarse sea salt
1/2 tsp freshly ground black pepper
5 cups cold, cooked rice (day-old rice)
1 1/2 tbsp soy sauce
1 tsp sesame oil
2 cups rotisserie chicken meat, chopped into 1/4 inch cubes
green onion and sesame seeds for garnish
1. In a medium-sized pot, heat 2 tbsp of oil on medium heat and add the kimchi. Stir for about 3 minutes and then add 1/2 cup of water and cook on medium heat for around 7-8 more minutes, or until kimchi is nicely wilted and the water has evaporated. Set aside.
2. In a big pot, heat 2 tbsp of vegetable oil on medium to medium-high heat and add garlic, onions, and carrot. Cook for around 4 minutes, until the onions and carrots are tender.
3. Push the onions and carrots to one side of the pot, and then add the eggs. Cook for a minute or two until the eggs are cooked through and incorporate into the carrots and onions. Add salt and pepper.
4. Add the rice. Work carefully to break up any clumps and make sure rice is uniformly dispersed. Add the soy sauce and sesame oil and coat well.
5. Add the chicken and carefully mix into the rice.
6. Turn off the heat. Add the cooked kimchi and green onions. Mix well.
7. Garnish with a few chopped green onions and sesame seeds. Enjoy!