The trick to fried rice is high heat and using a wok. The high sides help when stirring the rice. You don’t want to steam the rice you want to fry it. To keep from ending up with soggy rice I try to use day old rice that way it will be drier and will crisp better. While this isn’t required it definitely gives it a better texture and is a good way to use up and excess rice from a takeout order.
While making the rice a day ahead can seem like a nuisance – this way the dish only takes a few minutes to come together. This is not a traditional Korean dish, just something I enjoy making with a few delicious ingredients.
To try to up my vegetable intake I’ve been cutting cauliflower rice (the new Brussels sprouts or kale in my opinion) into some of the rice dishes that I make. I still like to have some carbs in there but this way I feel like I’m eating more rice than I actually am.
I’ll never be one of those people who can eat a meal of entirely vegetables for dinner and not be hungry so this is a nice balance. Cauliflower rice is now sold at places like Trader Joe’s and Whole Foods but it’s just as easy (and cheaper) to make yourself. Just add roughly chopped cauliflower to the bowl of a food processor fitted with a metal blade and pulse until finely chopped (the size of rice) or simply finely chop it with a chef’s knife.
I’ve only recently come to love kimchi for the wonderful fermented beauty that it is. Napa cabbage is soaked in a salty brine to kill any bacteria then it’s rubbed with a mixture of spices and fermented until it becomes the pungent, tangy Korean favorite that’s good on everything from noodles to dumplings. In my opinion it’s an acquired taste but once you’ve been enlightened to it’s greatness you won’t be turning back anytime soon.
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