- Author: Lauria Watts
Kimchi Fried Rice
2 cups cold cooked rice
2 teaspoons oil
1 egg, beaten
green onions, thinly sliced (whites and greens), as many as you wish
Kimchi, diced coarsely, as much as you wish (I suggest 1/2 cup diced)
salt and pepper to taste
Have all of your ingredients at the ready.
Heat a medium heavy steel or cast iron frying pan till it is HOT. Pour in 2 teaspoons oil, swirl to coat pan, toss in the rice. Cook, tossing the rice constantly until it is hot. Make a well in the middle of the rice and pour in the egg; cook, stirring the egg into the rice gradually until egg is cooked. Stir in the green onions and stir fry briefly until they turn a brighter green. Toss in the Kimchi and stir fry just until it is warmed--do not overcook. Serve immediately.
2 tablespoons butter, cut into three even pieces
2 slices hearty white bread, such as Pepperidge Farm or Arnold [some sourdough perhaps?--L. Watts]
2 slices American, Cheddar, or Jack cheese [and a good, melty Muenster would be good! -L. Watts]
1/2 cup kimchi, drained and roughly chopped
Kosher salt if desired
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with kimchi and second cheese slice. Close sandwich, with both toasted sides facing inwards.
Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.
8 flour tortillas, 7 to 8 in. in diameter
1 jar (14 oz.) kimchi, drained and chopped
2 cups shredded jack cheese
2 avocados, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame seeds
Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.
Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve.
Border images on right courtesy of:
Bayartai [CC0], from Wikimedia Commons
푹푹이 [CC BY 4.0 (https://creativecommons.org/licenses/by/4.0)], via Wikimedia Commons