[qubyte]

Do some rice in a rice cooker. When that’s done, slap a good helping of kimchi in a hot frying pan (no need for oil). Let it sizzle for about thirty seconds, then crack an egg in and muddle it up some. When it’s nearly done add the rice. Add a bit of sesame oil at the end if you feel fancy. Eat.

I got through a kilo of kimchi a week this way when I was a depressed 20-something living in a share-house abroad.

[giantg2]

"I got through a kilo of kimchi a week...in a share-house"

RIP roommate noses.

[ghaff]

Doesn't need to be kimchi. The technique described can be used for pretty much any fried rice combo--best to let the rice dry out a bit but not necessary and that's not active time--which, given you have the ingredients (which could mostly be frozen) takes maybe 5 minutes.

[qubyte]

Yup, it’s definitely best when the rice has cooled and dried a bit, but take care to avoid food poisoning! You only make _that_ mistake once…

[ghaff]

I forget which of the cooking sites I got it from but the gist was that spreading out the rice on a baking sheet for a few hours was fine without fussing around with overnights in refrigerators. And, with a rice cooker, it's not a big deal to do the same thing a couple days later if you want to as opposed to saving your rice.

(Leftover fried rice microwaves pretty well too so it's a pretty good candidate for leftovers whether a full meal or a light lunch.)

[qubyte]

Luckily we had an excellent fume hood. Kimchi was far from the smelliest thing cooked on those hobs!