Thursday, September 29, 2011

Kimchi Fried Rice

Told you it was Korean food week around here--this is another recipe from Marja Vongerichten's new cookbook focused on Korean cuisine, and in true Milk & Mode style, it's probably the easiest, quickest one in the entire book. This is the kind of thing you want to make after a long day at work when you're craving something comforting and fast. It would also be ideal after a night of cocktail-imbibing in lieu of that bag of potato chips you'd crack open otherwise. Because, seriously, whipping this together is almost as easy as ripping open a bag of salt & vinegar chips, and way healthier. I made this with a jar of Mother In Law's kimchi, which can be found in just about any Whole Foods these days. Try it out and let me know what you think. xo

Kimchi Fried Rice
From The Kimchi Chronicles, by Marja Vongerichten
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onion
Pinch of coarse salt
2 cups sour kimchi, coarsely chopped, plus 1/4 cup kimchi juice
4 cups day-old cooked rice, room temperature

Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.