Kimchi Fried Rice

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This is the terrific recipe I blogged about after visiting Toronto this past summer for the Parapan Olympics and enjoyed it for lunch at The Chef's House. Chef Oliver Li emailed the recipe and I have now tried it with both the fabulous MamaO's kimchi paste and their kimchi. The kimchi paste is faster and coats the rice more evenly but my first choice is the chopped kimchi as it adds a lovely crispness as well as flavor. This is now a permanent recipe in my repertoire. from The Chef's House, Oliver Li CCC, Chef de Cuisine, Toronto Serves: 2 to 3 for lunch, 4 to 6 as a side dish

Vegetable oil: 2 tablespoons
4 bacon strips/120 grams, cut cross-wise into 1/4 inch slices
1 medium onion, finely chopped
2 cloves garlic, minced
183 grams/1 cup chopped kimchi or 1 tablespoon kimchi paste
2 cups cooked the day before rice, I prefer basmati (100 grams/1/2 cup raw)
2 scallions, sliced thin on the diagonal salt and pepper to taste

Over medium heat, heat 1 tablespoon of oil in a wok, preferably non-stick. Add the bacon, onion, garlic, and a pinch of salt. Cook, stirring often, until the onion begins to soften and just begins to brown--about 5 minutes. Turn the heat to high if using the chopped kimchi, add the second tablespoon of oil, and stir it for 2 to 3 minutes. If using the paste, leave the heat on medium and stir it in until combined. Add the rice and cook for about 2 minutes, stirring. Then add the scallions and cook, stirring for 1 minute more.

Note: basmati is the only rice that when cooked grows longer and also increases by 4 times. With other varieties the usual increase is X3.