Sunday, April 22, 2012

Kimchi Fried Rice


     Before I started cooking this, which I did pick because of the leftovers I had from Friday night's meal, I figured the cost of the entire dinner.  Ham 1.65, Scallions .60, Kimchi 2.00, Rice, .51,  Eggs  .42 Total= $5.16 but kimchi and rice was leftover so they would have been wasted if not used so I almost don't want to count them.  Complete the meal with even a fancy bag of mixed salad greens $3.00 and make your own dressing. Oil, vinegar and salt and pepper are considered part of a stocked pantry.  Meal total $8.16.  I have a bit, not much mind you, of the pork left too.  I could have used it in place of the ham.  Instead I thought I would either serve as a lettuce bundle for each of us or mix it into the rice.  I decided to save it and eat it as lunch because it is just too darn good to throw in with something else.
     The rice was good.  I had made it once before and didn't really remember it.  That is not a great sign.  The rice was good made according to the recipe, it was great with the addition of some of the spicy dipping sauce I made for Friday's feast. The acid in the sauce really brightened it up.  I think the kimchi liquid was supposed to serve that purpose, but it wasn't enough.  Next time the sauce will be a must with this dish!

Kimchi Fried Rice

1    Tbs. canola oil
4    scallions,finely chopped
1    garlic clove,minced
4 oz ham,cut into 1/2-inch dice
1 c  kimchi,drained (1Tbs. liquid reserved) and coarsely chopped
1 1/2 Tbs. Asian sesame oil
3 c  cooked white or brown rice at room temperature
2 t  soy sauce
2    large eggs,beaten
Salt and pepper to taste
Heat the canola oil in a large skillet or wok over medium heat for
30 seconds.
Add about three-quarters of the scallions and the garlic; stir-fry with
a spatula for 10 seconds.
Add the ham and stir-fry for 1 minute. Add the kimchi and continue to
stir-fry for another 2 minutes. Transfer the mixture to a bowl and set
aside.
In the same wok or skillet, heat 1 Tbs. of the sesame oil over medium
heat for 30 seconds.  Add the rice and stir-fry, tossing the rice until
it is completely coated with the sesame oil. Continue stir-frying until
it begins to get crisp, about 2 minutes more.
Add the kimchi mixture and combine thoroughly. Drizzle the kimchi juice
and the soy sauce over the mixture and continue cooking for another
minute.
With the spatula, push the fried rice mixture in the front of the
skillet to the center, leaving an empty space closest to you in the
skillet. Pour in the remaining sesame oil and heat for 10 seconds. Pour
the beaten eggs into the oil and let cook for about 1 minute until the
egg just begins to set. With the spatula push the egg into the fried
rice mixture, little by little, and distribute it throughout the rice.
Season to taste with salt and pepper.
Put the rice in a serving bowl and garnish with the remaining chopped
scallions.

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