Guys. I made the
perfect kimchi fried rice earlier this week. When I started making kimchi rice this year, I began with
Rubyellen's recipe to get a handle on the dish, and I've worked from there to adjust the recipe to suit my tastes. Here's my own personal recipe!
While preparing for this week's dish, I realized I didn't have any green onions, so I chopped up half a white onion instead and sauteed it in butter until translucent. That got me thinking about adding butter to the recipe later... I also forgot to cook the rice until late, so the kimchi ended up frying in the pan for a very, very long time. This helped cut down some of the kimchi's spicy bite, and it mellowed out the entire dish a good bit, which I appreciated.
Now, the most important part! Once the rice was in, we had to wait a good long while before the chicken nuggets Caleb was making were ready, so the kimchi rice just sat and sat in the hot pan until perfect rice crispiness formed at the bottom. When I saw that, I got really excited. This crunchy stuff is always really good, and I'd never thought to cook the dish long enough to get it. It made the fried rice just that much yummier. I usually can't get enough of this stuff, but this time was my very favorite.
Let me know if you try it!
Notes: I think the oyster sauce is very important, because it makes the overall flavor much rounder. You could also add in ketchup or chopped spam, bacon, or carrots, and you can see
Rubyellen's recipe about adding on a fried egg. She also has notes on why you should use old rice and what to do if you don't have old rice.
Recommended with Kimchi Fried Rice...
