Fried rice is given a Korean kick by the authors of the new book Koreatown: Kimchi adds a bright tang to the dish, while richness and spice are courtesy of gochujang butter. Though it may seem like the recipe calls for a lot of bacon, Deuki Hong and Matt Rodbard stand by the quantity in order to maintain its flavor among the strong power of kimchi and gochujang. And a fried egg is the perfect garnish, allowing a warm, runny yolk to coat the rice.
Patience is key when it comes to fried rice. You want to cook the rice low and slow for a good crust, much like a Spanish paella. But don't walk away from the pan, because the fried rice can quickly go from caramelized crust to burnt. Day old-rice works best for this, but don't fret if you have to make fresh. Just be sure to spread the rice out on a baking sheet and refrigerate until cooled completely.
To learn more, read "K-Town Funk."
Kimchi Fried RiceRecipe adapted from "Koreatown," by Deuki Hong and Matt Rodbard (Clarkson Potter)
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes