We threw together this dish on a whim, drawing from multiple sources and utilizing our pantry.
First, we made jasmine rice in our rice cooker, enough to yield 3 cups cooked rice.
Second, using a large nonstick pan, we heated 2 Tbsp unsalted butter on medium and then added 1.5 cups kimchi (reserving kimchi liquid). We sauteed the kimchi until fragrant and slightly dried out (to concentrate flavors), then we added the kimchi liquid (about 3/4 cup), simmering on low-medium heat until the sauce concentrated. We then added 3 cups cooked rice to the pan, gently folding to coat the rice in the cooked kimchi mixture. We seasoned to taste, adding sugar (1/2 tsp) for balance. (Note: we took inspiration from this: https://www.eater.com/22750761/kimchi-fried-does-kimchi-go-bad-ripe-hack)
Third, while the kimchi was cooking, we scrambled 6 large eggs in a handheld blender to fold air into the mixture. We then heated two small nonstick pans on low, adding 1 Tbsp butter to each pan and spreading the melted butter across the surface. Next, we poured half the fluffy egg mixture in each pan, using a silicone spatula to keep the omelette intact, then flipping it to gently cook on the other side. (Note: we took inspiration from fluffy omelettes at Lou Mitchell’s a diner in Chicago, and followed these tips: https://www.reddit.com/r/chicagofood/comments/18stqcv/asking_the_real_important_questionshow_does_lou/?rdt=49731)
Finally, to plate each serving: we formed the kimchi fried rice in a log, then covered with one of the fluffy omelette. We used a silicone spatula to gently wrap the omelette around the rice log. Serve immediately. (Sept. 2024)
Cooking Adventures 