KIMCHI, TOFU & NORI FRIED RICE

I’ve been writing on here for more than 9 years now. Many things have changed and evolved along the way—priorities, methodologies, ideas—but one thing remains intact: I still forget to cook my rice. Just thought I’d point out that some things are still familiar around here. (A nifty trick – once the rice is cooked fluff with a fork and stick it under the fan. Propping the pot up with one or multiple stools optional.)

I make a massive batch of kimchi every couple months or so. It takes hardly any time and effort other than some light chopping and salting, and not too messy a task to get your kid involved (big bonus!). You also get the added benefit of watching it ferment over the week (less demanding than keeping a houseplant alive if you ask me). And if you make extra and stash in bottles that can be given away, you will have solved the problem of visiting gifts. Homemade peanut butter, date bark, and kimchi are in solid rotation for this purpose.

Back to the rice! For a recipe that uses so few ingredients this dish packs so much flavour. And that’s because each of the ingredients are punchy on their own. Kimchi gives you that very desirable fermented funk and nori adds another dimension to that savoury pungency. Tofu makes it more substantial and gives you extra protein (you won’t even taste it in the dish). Stock cubes for seasoning instead of salt is another trick to get more flavour into the rice. I hope you love this as much as we do!