The key to this sensational Korean-inspired riff on fried rice: leftover rotisserie chicken.
Give new life to leftover chicken and day-old rice with Kimchi Fried Rice
There are so many reasons to love kimchi, the classic fermented Korean vegetable condiment, but Kimchi Fried Rice is one of our favorite reasons to make sure we always have some on hand.
This dish is a great way to give new life to leftover rice and rotisserie chicken — and it also makes a fabulous vegetarian dish, if you leave out the chicken and bacon. (Vegetarians should be sure to check the label, as some prepared kimchis contain fish or shellfish.) Topping the dish with a runny, fried egg is optional, but highly recommended. It’s delicious!
The secret for this — and any other stir-fry dish — is to have all the components ready before you begin cooking at the stove. It’s also important to take care when stir-frying rice. Moving rice — especially moist rice — around in the pan before it starts to develop a light crust underneath can make the rice gummy. Crisping adds fantastic texture and helps the rice release easily from the pan. Using day-old rice is helpful, as it’s drier and the grains have less of a tendency to clump together.
Rotisserie Chicken Magic: Kimchi Fried Rice (Kimchi Bokkeum Bap)
2 slices bacon, chopped
1 large shallot, finely chopped, |about 2 tablespoons 2cloves garlic, thinly sliced 1cup kimchi, drained of excess liquid and roughly chopped 1cup shredded rotisserie chicken 2 cups cooked rice
1 teaspoon sesame oil
Salt and pepper to taste Garnishes: Sunny-side-up egg, thinly sliced scallions, fried shallots and chile flakes or your favorite hot sauce
DIRECTIONS
Heat a wok, nonstick or cast-iron skillet over medium-high heat. When the wok is hot, add the chopped bacon and cook for 4 to 5 minutes, until the bacon is crisp and most of the fat has rendered. Add the shallot and garlic, and cook until softened and fragrant, 2 to 3 minutes. Watch garlic closely, because it burns quickly. Add a tablespoon or so of water to the pan to slow down the cooking if the garlic and shallots start to color too quickly.
Add the kimchi and shredded chicken, and stir-fry with the bacon mixture for 1to 2minutes more, until well combined and warmed through.
Add the cooked rice, breaking it up with your hands as you add it. Toss everything to combine well, then let the rice cook undisturbed until it begins to crisp underneath 4 to 5minutes. Use a large spoon or spatula to flip the rice and continue crisping.
Once the rice is warmed through and crisped in places, drizzle the sesame oil over the rice and serve, garnished with the sunny-side-up egg, scallions, shallots and chile flakes or hot sauce.