I rarely get hungry while editing my photos for this blog (I know, shocker!), but every once in a while something like this Kimchi Fried Rice happens on Saturday night at 2 AM and then I get the hangrays. Like, real bad.
Do yourselves a favor before you read on and save this recipe, guys. Seriously. This is NOT just your run-of-the-mill fried rice.
Fried rice is the Asian goddess of all things leftover. Except when I was really young, we never really ordered fried rice in Chinese restaurants. It’s sort of like going out to a Vegas buffet and only getting bread–you know, the cheap stuff that anyone (in this case, a shoddy graduate student) can make, and still make taste decent. That’s not to pooh-pooh fried rice, because I love the stuff; it’s just not something a respectable member of an Asian household is supposed to indulge in. (Please don’t tell my parents I love Panda Express too, okay?)
Back at home, though, my mom made it every time we had anything to use up–vegetables, tofu, eggs, the whole lot just went phut! into the sizzling wok, and minutes later we’d each have a heaping plateful of amazing fried rice sitting on our plates, ready to be inhaled right up.
Maybe that’s why, weirdly enough, I never cooked a single Asian dish when I was at home. When you have actual Asian relatives running around the kitchen making amazing, authentic fare, you’re going to want to stick to stuff that isn’t going to make you look like a disgrace to your heritage. Pick a dish that nobody has heard of–the more exotic-sounding the better (for example, pierogies or bouillabaisse!), though–and you’re in business! The family will instantly think it’s the best thing in the world, simply by virtue of having nothing to compare it to.… Read more