Recipes: Kimchi Fried Rice with Scallion Salad from Small Victories by Julia Turshen
4 scallion stalks, white and pale green parts only
1 tsp toasted sesame oil
1 tsp rice wine vinegar
1 tsp toasted sesame seeds
1/2 tsp red pepper flakes
1 16-oz jar cabbage kimchi, including juice
3 tbsp canola oil
1 small yellow onion, diced
2 garlic cloves, minced
4 cups day-old cooked white rice
1 tbsp soy sauce, plus more as needed
furikake, for topping
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:
(note: Leftover rice works best for absorbing flavors.)
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 thoroughly to combine. Add the reserved kimchi juice and cook, stirring, until the rice is warmed 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.