I have successfully made Asian food again! I was about to give up on the whole region of cuisines thinking it is better left to a restaurant. Usually any Chinese food I make is worse and more expensive than what you can get at a typical restaurant. I have a Chinese cookbook and have searched recipes online (I know you may think that is where the problem lies) and my conclusion is there is something (probably basic) that they are leaving out and makes it difficult for the American home cook. So what is my secret this time? Kimchee! I know, I know, Kimchee is infact Korean not to mention the smelliest thing you have probably ever had in your refrigerator- but even if you are wary of this pickled cabbage treat please don't stop reading here. Kimchee Fried Rice is delicious, and mine is just as delicious as what I have had at a restaurant. When the Kimchee is cooked the flavors mellow out. Instead of the sharp vinegary taste it has when eaten cold, it turns into a crunchy, spicy and all around full flavored addition to otherwise pretty standard fried rice.
So here is the recipe:
Kimchee Fried Rice
vegetable and/or peanut oil (I usually use a combination)
4 cups of cooked rice (best if day old rice*)
3 eggs lightly beaten
5 green onions chopped
about 3 cups Kimchee
-Heat 4 tablespoons oil in large nonstick skillet on medium high heat.
-Add in eggs and scramble until partially cooked, remove from pan.
-Add 2 more tablespoons of oil into the pan. Add rice. Let fry, turning over occasionally, 5-10 minutes. You want the rice to look crispy and ready to eat, it won't really crisp up after this. Salt to taste.
-Add green onions, let stir fry 1 minute.
-Add Kimchee and some of the juice too, the rice should be red. Add eggs back in and break them up as stirring. Let fry another minute or two.
Get ready to eat!
*I have used fresh rice successfully just let it cool to room temperature first and you may have to adjust frying time accordingly.