Kimchi Fried Rice with Garlic Oil

Day-old rice, fermented cabbage, a folded pocket of cream and mozzarella. Twenty minutes, one pan.

Serves 2. 20 minutes.

Ingredients

• 3 cups cooked rice, chilled overnight
• 1 cup kimchi, chopped, plus 2 tbsp juice
• 3 tbsp MOC Garlic Olive Oil, plus more to finish
• 4 oz diced ham or plant-based sausage, optional
• 1 tbsp gochujang
• 1 tsp sugar
• 1/3 cup heavy cream or oat cream
• 2 tbsp shredded mozzarella
• 2 eggs, fried or soft-boiled
• 2 green onions, sliced
• 1 tsp toasted sesame seeds

Method

1. Heat the MOC Garlic Olive Oil in a wide skillet over medium-high.
2. Render the ham 2 to 3 minutes, if using.
3. Add the kimchi. Cook 3 to 4 minutes until the edges caramelize.
4. Add gochujang and sugar. Toast 30 seconds.
5. Add the cold rice, separating the grains. Toss 4 to 5 minutes until coated and partially crisped.
6. Clear the centre of the pan. Add cream and mozzarella. Allow to bubble 1 minute, then fold through.
7. Egg, green onion, sesame, and a final application of garlic oil.

Why it works

• Chilled rice has retrograded starch and lower surface moisture. Fresh rice steams and collapses.
• Cooking the kimchi converts lactic acidity to sweetness and caramelizes its sugars.
• Dairy added to a cleared pan melts. Dairy added over cold rice coats.