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Sep. 9th, 2024 11:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Kimchi Fried Rice.
4 Tbsp veg oil, divided
1 Tbsp sesame oil
1 small bunch scallions, sliced
4 cups shredded cabbage (about 1/2 head)
1/2 cup shredded carrots (about 2-3)
4 cloves garlic (Ha! I used... more.)
1 Tbsp minced fresh ginger
6 cups cooked rice, preferably day-old
3 Tbsp fish sauce
1 Tbsp soy sauce
1/2 cup kimchi, drained and chopped
1/2 cup peas
4 eggses, beaten
Heat 1 Tbsp veg oil and the sesame oil in a large skillet over medium high heat until almost smoking. Stir in half the scallions, the garlic, and the ginger. Cook for 1 minute and then stir in the cabbage and carrots. Cook for 3-6 minutes until soft. Transfer to a bowl. Add the remaining 3 Tbsp oil to the skillet and raise the heat to high. Add the rice and toss thoroughly to coat. Spread the rice out in an even layer in the bottom of the pan and drizzle with fish sauce and soy sauce. Let sit until the sizzling stops and it starts to crackle and crisp, 1-4 minutes. Toss, taste, and add more fish or soy sauce if necessary. Fold in the cabbage, kimchi, and peas. Transfer to plates.
Pour in the beaten eggses and half the remaining scallions. Scramble the eggses until just set, 1-2 minutes. Top the rice with the egg mixture, the remaining scallions, and more kimchi if you like. Drizzle with sesame oil and soy sauce and serve immediately.
What worked: It was okay.
What didn't: The proportions were off - way too much rice, so it never crisped, and too much cabbage/carrot, so that we had way too many leftovers. And with that, there wasn't that much flavor. It just wasn't very interesting.
Will I make it again? Doubtful. It was a failure, but at least it wasn't a completely failed recipe.
4 Tbsp veg oil, divided
1 Tbsp sesame oil
1 small bunch scallions, sliced
4 cups shredded cabbage (about 1/2 head)
1/2 cup shredded carrots (about 2-3)
4 cloves garlic (Ha! I used... more.)
1 Tbsp minced fresh ginger
6 cups cooked rice, preferably day-old
3 Tbsp fish sauce
1 Tbsp soy sauce
1/2 cup kimchi, drained and chopped
1/2 cup peas
4 eggses, beaten
Heat 1 Tbsp veg oil and the sesame oil in a large skillet over medium high heat until almost smoking. Stir in half the scallions, the garlic, and the ginger. Cook for 1 minute and then stir in the cabbage and carrots. Cook for 3-6 minutes until soft. Transfer to a bowl. Add the remaining 3 Tbsp oil to the skillet and raise the heat to high. Add the rice and toss thoroughly to coat. Spread the rice out in an even layer in the bottom of the pan and drizzle with fish sauce and soy sauce. Let sit until the sizzling stops and it starts to crackle and crisp, 1-4 minutes. Toss, taste, and add more fish or soy sauce if necessary. Fold in the cabbage, kimchi, and peas. Transfer to plates.
Pour in the beaten eggses and half the remaining scallions. Scramble the eggses until just set, 1-2 minutes. Top the rice with the egg mixture, the remaining scallions, and more kimchi if you like. Drizzle with sesame oil and soy sauce and serve immediately.
What worked: It was okay.
What didn't: The proportions were off - way too much rice, so it never crisped, and too much cabbage/carrot, so that we had way too many leftovers. And with that, there wasn't that much flavor. It just wasn't very interesting.
Will I make it again? Doubtful. It was a failure, but at least it wasn't a completely failed recipe.
