Monday, May 16, 2011

Kimchi Fried Rice

Everyone I know loves a good bowl of rice. Regardless of color, race religion and all that good stuff, everyone loves rice. The best thing about rice is that it really adds texture to already incredibly flavored dishes. Bored in the test kitchens last week, we decided to liven things up a bit by trying to add an outside influence to an already killer recipe and came up with, Kimchi Fried Rice.
Kimchi (which can be spelled many different ways) dates back over 3000 years, is a traditional Korean dish of fermented vegetables and various seasonings. Thousands of recipes for Kimchi exist, typically they include Napa Cabbage, Radish, Green Onions or Cucumber.
This dish comes together quite easy because you are using prepared Kimchi, so you can purchase whatever kind you like or think you would like to try and add that you fried rice. For the ingredients that you have not seen or are unfamiliar with, check out the Asian Food section in your local grocery store, they should have everything you need to make this recipe.
(Click Read More 4 the Entire Recipe)

6 to 8 slices thick-cut bacon
3 tablespoons sesame seeds
3 nori sheets (dried seaweed)
3 cups kimchi
4 1/2 to 5 cups cooked medium-grain white rice, chilled
1 tablespoon toasted sesame oil

Cut the bacon crosswise into 1/2-inch pieces.
Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.

Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
Heat a large cast-iron skillet over medium-high heat.
Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes.
Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes.

Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes (for more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)

Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.

1 comment: