03.22.2017

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Remember our cookbook club (fun NY Times story here / tips on how to start your own here)? Our last meeting, a couple of months ago now, was focused on Small Victories by Julia Turshen. We read, cooked, and ate from Julia’s new release and I’ve been meaning to share some of her words of wisdom with you as well as the recipe that I made that night – Kimchi Fried Rice with Scallion Salad.

Take it away Julia….

“There’s a theory out there in the ether that even the best cooks stuggle with cooking rice. I’m afraid I’ve suffered from poor rice cooking for a long time. The fail-proof method I’ve grown to love, especially for long-grain rice, with grains that are best when kept separate (as opposed to cozy short-grain rice, where the grains hug their neighbors), is to cook rice just as you would pasta. Bring a large pot of salted water to a boil, add the rice, and boil until the grains are tender (10 to 15 minutes for most types of white rice, 35 to 40 for more types of brown rice). When the rice is done, drain it in a fine-mesh sieve and serve immediately with butter and salt, or let it cool and use it the next day for one of the best foods in the world: fried rice.

Leftover rice is best for making fried rice because the grains become very dry and then act as sponges for whatever flavors you combine them with. My favorite is cabbage kimchi, the fermented condiment that’s eaten with every meal in Korea. I came to love it when I worked on Kimchi Chronicles, the companion cookbook to the PBS program of the same name. Served with a simple scallion salad (a popular accompaniment to Korean barbecue), this is one of my favorite side dishes, and it makes for a wonderful, savory meal on its own if you top it with a fried or poached egg.”

PS. Next month our cookbook club is throwing it back and reading, cooking, and eating from The Silver Palate Cookbook. Chicken Marbella 4-EVA.

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Kimchi Fried Rice with Scallion Salad from Small Victories

Serves 4

 

Scallion Salad:

4 scallions, roots and dark green tops trimmed off

1 tsp toasted sesame oil

1 tsp rice wine vinegar

1 tsp toasted sesame seeds

Kosher salt

 

Fried Rice:

One 16-ounce jar cabbage kimchi, including juice

3 Tbsp canola or vegetable oil, plus more as needed

1 small yellow onion, finely diced

2 garlic cloves, minced

Kosher salt

4 cups day-old cooked brown or white rice

1 Tbsp soy sauce, plus more as needed

 

To make the scallion salad: Cut the scallions thinly on the diagonal or into small matchsticks. The best way to do this is to cut each scallion into three even pieces and then cut each piece in half lengthwise. Put each piece flat-side down on your cutting board and cut into thin strips. Put the scallions, sesame oil, rice wine vinegar, and sesame seeds in a medium bowl and stir to combine. Season to taste with salt and set aside.

To make the fried rice: Put a sieve or colander over a bowl and drain the kimchi. Reserve the juice. Finely chop the kimchi and set it aside.

In a large nonstick skillet over medium-high heat, warm the canola oil. Add the onion and garlic and sprinkle with a large pinch of salt. Cook, stirring now and then, until the onion just begins to turn translucent, about 5-minutes. Turn the heat to high, add the chopped kimchi, and cook, stirring now and then, until the edges of the kimchi become ever so slightly crisp and stick to the pan, about 5 minutes.

Crumble the rice into the skillet and stir throughly to combine. Add the reserved kimchi juice and cook, stirring, until the rice is warm and red through and through from the kimchi juice, about 3 minutes. Turn off the heat, drizzle over the soy sauce, and taste for seasoning, adding a bit more salt and/or soy sauce if needed.

Transfer the fried rice to a serving bowl (or portion straight from the skillet) and top with the scallion salad. Serve immediately.

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