Cooking Scrappy by Joel Gamoran

Author:Joel Gamoran
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-09-18T16:00:00+00:00

Yesterday’s Fried Rice with Kimchi

SERVES ABOUT 4

For those of you who make your own fried rice, you probably already know that stale cold rice makes the crunchiest, chewiest, and most tender fried rice on the planet. Fried leftover rice is a gateway scrap. Once you eat it you will never go fresh again.

1 tablespoon vegetable oil

4 cups cooked cooled rice Don’t use fresh cooked rice here. You want it a day or two old. It will get crispier!

Fine sea salt and fresh ground black pepper

4 scallions, sliced thin on a slant, green tops saved for garnish Chop up the roots, too.

3 garlic cloves, sliced thin

1 cup frozen peas Let defrost on the counter while you prep the vegetables.

1 cup kimchi, chopped rough and packed down

4 eggs, any size

4 small sheets toasted nori, crumbled or chopped Those little packets of seaweed snacks are great.

Put a large nonstick skillet or wok over high heat. Add half the oil.

Add the rice and salt and pepper. Give it a quick stir, and then let it sit for a few minutes to develop some crispy edges.

Throw in the scallion bottoms and roots, the garlic, and peas. Stir and toss till the peas are bright green, about 2 minutes. Add the kimchi and cook until just warmed through. Pile onto a plate.

Wipe out the skillet, put back on a burner over medium-high heat, and add the remaining oil. Crack the eggs into the skillet and fry for 1 minute. Cover and cook for another minute, or until the white is set.

Slip the eggs on top of the rice and top with seaweed and scallion greens. Gorgeous!

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