Scraps and bits of a handful of ingredients make for the best fried rice. This one uses kimchi, dry smoked trout and my own spicy chili sauce for extra flavor but from minimal effort.
In a large cast iron pan (or skillet) heat one tablespoon of oil over medium-high heat. Add the eggs, spread around the pan and cook on both sides. This will take two to three minutes. Transfer the omelet to a cutting board and slice the round omelet in strips then crosswise so you have small omelet pieces. Set aside.
In the same pan add another tablespoon or two of oil, keeping the heat to medium high. Add the kimchi and cook for one or two minutes or until you start to see crispy bits forming. Add the cooked rice and stir fry for about two minutes separating the rice grains with your spatula. Turn the heat up to high, add the soy sauce, kimchi juice and chili sauce if you’re using it. Stir fry for one minute before adding the smoked trout pieces. Add the cooked eggs and chives and stir together. Adjust seasoning to your liking by adding more soy sauce, chili sauce or kimchi juice if you feel it needs it. Turn off the heat, plate and garnish with lemon or lime wedges.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.