making a dish that i am familiar with, had ingredients already on hand, and fit nicely into one bowl, for one gal.
this is how i normally cook though: “a la fridge”
aka whatever i have in stock, throw a meal together, operating in my collective kitchen knowledge from recent years.
i need to grow up culinary-ly. the act of following recipes is my first step.
tonight’s Kimchi Fried Rice comes from a cookbook that I won on an instagram contest with @GoodEggs and @ChronicleBooks. my winning “comment” to the competition question of favorite kitchen tool was the bench scraper for its ability to keep my mise en place in check and my workspace clean. Oh and i won a bottle of olive oil from @otherbrotherco, hell yes.
With a serving size of 4, I relied on my intuition for quantity purposes, but forced myself to follow the recipe directions for quality purposes.
revelations on a dish that I make on the reg:
a pre-dressed salad a top the rice bowl.
combining the fresh, raw flavor and texture of the scallion salad with the warm, fried nature of the kimchi+egg+rice, was a lovely marriage in my mouth.
*other tip to share: your day old, cold, leftover rice is given new life in this less than 15-minute meal.