Kimchi Fried Rice

Adapted from Orangette

The best type for this recipe is Calrose, a medium-grain, Japanese-style white rice from California. But I’ve also used Thai jasmine rice, which is nice - though when you fry it, it tends to stick aggressively to the pan. Whatever you use, cook it a day or two ahead, cool it, and chill it. If possible, allow it to come to room temperature before frying.

About the pan: if you have a well-seasoned wok, use it. Or, if you’re stuck with just a heavy skillet and an electric range, as I am, that’s okay.

Oh, and if I were you, I might fry two eggs per person. But it’s really up to you.

3 strips bacon, cut crosswise into ½-inch pieces
2 cups Napa cabbage kimchi, diced
4 cups cooked rice (see above)
1 Tbsp. unsalted butter, plus more for frying eggs
2 tsp. sesame oil
Salt
Sesame seeds, for garnish
Sliced scallions or sweet spring onions, for garnish
Eggs, for frying

Put the bacon in a large skillet or wok, and place over medium heat. (I find that by starting the bacon in a cold skillet, I can get it to render more fat than it does when I start it in a hot skillet, and that’s helpful for this recipe.) Cook, stirring occasionally, until the bacon is cooked through but still tender. Add the kimchi, and cook for several minutes, until the kimchi is hot and maybe even beginning to brown in spots.

When the kimchi looks right, raise the heat to high, and add the rice, stirring well. Cook, stirring occasionally, for several minutes, until the rice is hot and beginning to brown. (If the rice is wanting to stick to the pan, it’s going to be hard to brown it properly, but don’t worry. Just make sure it’s nice and hot. It’ll still taste very good.)

Meanwhile, in another skillet, warm some butter and fry as many eggs as you’d like, seasoning with salt to taste.

When the rice is ready, stir in the butter and sesame oil, and season with salt to taste. Divide between two or three bowls, and top each with a fried egg or two. Garnish with sesame seeds and scallions.

Yield: 2 generous or 3 moderate servings