I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.
This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.
https://www.seriouseats.com/kimchi-spam-fried-rice-recipe
It’s not the nyt recipe, but here is a good one with no paywall. Also, I know it lists like 12 or 15 ingredients, but kimchi rice is at 99% power with literally just kimchi and rice as ingredients. The way you prepare/cook the rice and kimchi make way more of a difference to the end result than adding more ingredients
how does uncle roger feel about this recipe
100% agree on technique being key - i always let the kimchi caramelize in the pan for a few mins before adding rice and it makes a HUGE diffrence in depth of flavor.
Exactly! Cooking down some of the liquid and getting the cabbage a bit of a sear makes such a big difference, its insane.
Are you toasting your rice too? If not and my comment inspires you to look up/try toasting your rice before frying it, your fried rice game is about to dramatically improve