To serve one very hungry person or two less-hungry people (perhaps with the addition of some other dish), prepare the following as mise-en-place:
- about a cup of cold leftover rice, broken up with a fork
- about a cup to a cup and a half of kimchi, very well drained, and cut into reasonably uniform bite-size pieces
- one egg, thoroughly beaten
- one half of an onion, diced
- 1-2 cloves of garlic, thinly sliced
- 1 teaspoon each oyster sauce and sesame oil, combined
- additional egg
- neutral cooking oil
To make the dish, heat a little bit of neutral oil in a wok or a largish frying pan until it is almost smoking. Cook the scrambled egg and remove it from the pan, then shred it or cut it into strips. Set aside.
Reheat the pan and add another small bit of oil if it seems to need it. Add the onion and garlic and stirfry until fragrant and very slightly browned, then add the rice. Toss well and continue to stir-fry until the rice begins to color in a few places. Remove the rice/onion/garlic mixture from the pan and set aside.
Add kimchi to the hot pan and stir-fry several minutes until hot. While it is cooking, heat a small frying pan on another burner over a medium flame, add a little oil, just enough to put a film over the bottom of the pan, and begin frying the additional egg.
Add the rice mixture and scrambled egg shreds to the kimchi, toss, add the oyster sauce and sesame oil, and stir-fry, mixing thoroughly. When everything is thoroughly combined and hot — this should take only a minute or two — remove it and put it in a serving bowl.
The fried egg should be just about done by now. If you want it over easy, flip it for a couple seconds, whatever moves you. Place the egg on top of your fried rice.
Eat and be happy. This is a fine and easy dinner that is very good if you are feeling somewhat dented and want comforting.
{ 4 } Comments
Thank you for posting this! I showed it to my husband who is working on his stir-frying skills (mostly golden fried rice — know anything about that?) and as he had just brought home a new jar of kimchi yesterday he decided it was exactly what we needed tonight. And it was good! :)
My wife put the link to this article on Twitter, so I dutifully followed… and then got a craving…
So followed your recipe with one change, used green onions instead of a standard onion. Overall turned out nice and tasty!
The French guy in me garnished with a little chopped green of the green onion and a few toasted sesame seeds. Wife sighed (I can’t help it I told her. :-) )
Thanks! This is now a keeper/repeat for our house.
Paul
LOL…that was my husband there! He’d do a much better job explaining what he does with the “golden fried rice”. I know it involves some garlic in the oil and keeping the rice moving so that the egg coats the individual grains. I’m enjoying his experiments! I’ll go prod him to come back with more specific questions.
Golden Fried Rice – in this case a show on NHK went into detail to explain it. The basics version is simple as it’s just oil, fry some garlic in it, fry the rice then (depending on amount of rice) add on or two beaten eggs. The goal is get the rice evenly coated with egg.
The show on NHK actually went as far as showing how the egg protein coats each grain of rice giving it a golden color. The big trick appears to be lots of heat and moving everything quickly enough to get the rice coated.
Research wise, I’ve been doing so-so getting more info. As you point out there are a variety of recipes that call themselves that.
Again thanks for posting the kimchee fried rice recipe.
- paul