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In July we had kimchi fried rice for the first time. Sylvia had seen the recipe online and was keen to try it. It was really good. A bit on the spicy side for me. I am still not a huge kimchi fan. Despite my reservations, it was a nice new way to eat fried rice. I will never say no to a meal that is quick and tasty.
Since then I have made it a few times and found the way to works for me. The idea is to fry it not steam it so the more the liquid can be squeezed out the better. This is why I squeeze the brine out of the kimchi. We buy it in a tub so I often just use a pair of scissors to chop it in the tub. The day old rice is dry enough to soak up the flavours and not get soggy.
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My preference for kimchi is diced but if you like it more than me you
might be happy to roughly chopped it. And if you like a really spicy
dish you might want to pour the brine back in at the end after it is all
fried up. If that is not enough heat for you, there is also the option
to add some gochujang or sriracha.
As you will see below, I have a cheese option for the fried rice but it
is so quick to put together without the cheese that I am sure I will
continue to do this some of the time. It is great for when you need a gluten free and vegan dish. We add more vegies than the
recipe we originally followed. That is the great thing about fried
rice. You can add whatever is on hand. The step by step collage of photos above that shows how I make the fried rice without the cheese.
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Above is a serving from the time we made the kimchi fried rice and promised ourselves to make it againn with cheese. It is quite common in Korea to serve cheese with dishes (as this article explains). So it was no surprise after I tried the kimchi fried rice to find that there are many Kimchi fried rice with cheese recipes online.
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Kimchi fried rice with cheese might not be an original idea but it was so good. I was inspired by Chookas cafe's kimchi onigiri with melted cheese and by my recent discovery of Okinawa taco rice in which the frypan is oiled before placing rice in it with cheese on top and frying without stirring until the rice is crisp and the cheese is soft and melty. The fried rice has more bulk than the taco rice so it takes longer to melt the cheese and mixing the rice with vegies means it has more moisture and less oil on the pan to crisp the rice. I still like the idea. It might need a little experimenting and/or checking out other online recipes.
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Korean food and cheese seems such a great fusion pairing. And kimchi has been one of the stars of social media foodies lately. So I thought of it when I was recently sent this article: "Butter, candy and pasta chips: 2024's Top Food Trends that changed the way we eat and cook" in EuroNews (27 December 2024). It is an interesting article about how social media trends are changing the way that we eat. It argues that aesthetics are not enough but it also needs nostalgia, connections with others and the algorithm.
It is Sylvia, my Gen Z daughter who is great at finding new ideas on social media. So I can't lay any claim to the algorithm that led to the idea. But I love how this dish combines the nostalgia of fried rice and cheese on toast - that were childhood comfort foods - with a connection with my daughter who loves kimchi. And I an sure it is tastier and healthier than serving a board smeared with blobs of seasoned butter and some crusty bread, I am still shaking my head at that trend!
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I really love this dish that it can cater to many tastes - vegan and/or gluten free, spicy or mild - and is quick enough to make on a weeknight after a tiring day at work. I look forward to eating it again next year!
More Asian--style rice recipes on Green Gourmet Giraffe blog:
Fried rice with tofu scramble (gf, v)
Miso rice with edamame and green vegetables (v, gf)
Pineapple and cabbage rice salad (gf, v)
Sushi rice salad (gf, v)
'Teriyaki' tofu with brown rice and kale (gf, v)
Kimchi Fried Rice
Adapted from From My Bowl
Serves 4
- 1-3 tsp rice bran oil (or other neutral oil)
- 2 spring onions sliced; white and green parts divided
- 2 cloves garlic, finely chopped
- 1 carrot, diced
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 1/2 cup frozen edamame, thawed
- 1 cup kimchi, drained and diced (retain brine)
- 4 cups cooked white or brown rice (day old is advised)
- 2 tbsp tamari or soy sauce
- 1 tsp sesame oil
- handful of grated cheddar or mozzarella cheese
- 1 cup of fried tofu bacon
- kimchi brine, sriracha or gochujang, if the kimchi is not spicy enough
Heat 1 tsp of oil in a cast iron frypan over medium high heat. Fry the white parts of the sliced spring onions for a few minutes until slightly translucent.
Add diced carrot and garlic and fry for about 2 minutes until tender. Add thawed and well drained peas, corn and edamame (I thaw in the microwave). Fry a few minutes until all the vegies are heated through and no water remains. (My egg flip - aka spatula - has holes in it so I push it on the vegies to see if water comes out and when there is only a tiny bit, it is ready to fry rather than steam.)
Add rice, tamari and sesame oil and stir into vegies. Add kimchi and stir well into the vegie and rice mixture. Taste and if desired stir in some of the kimchi brine and/or gochugang / sriracha to adjust the spice heat.
OPTION 1: It is ready to service with the green slices of the spring onions, and the tofu bacon if using.
OR
OPTION 2: Sprinkle grated cheese on top of the fried rice. Fry on the stovetop until the cheese melts if you want a crunchy base or you can put the fry pan under the grill to melt the cheese. I did it on the stovetop and thought the melted cheese took a while but the bottom was not overly crispy so next time might grill it. Serve with spring onion greens and, if using, tofu bacon.
On the Stereo:
Minimalism for Winter: Philip Glass
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