Hungry, she peered into the refrigerator. Debating making what would be her fourth kimchi vegan cheese quesadilla of the day, she finally noticed the tub of leftover rice sitting conveniently next to the kimchi. Just one cup of rice, but it would do. She had leftover grilled green onions from the last night’s dinner she could chop up, and a tin of tuna to add some bulk. Kimchi Tuna Fried Rice was within her reach.
Fried rice, though simple in theory, was still a dish that caused her a great deal of trepidation. It took her years to fully realize the secrets to great fried rice. First, you needed leftover cold rice. You also need a very hot skillet, heated with a neutral oil (not olive oil) to fry in. Still, knowing, as they say, is only half the battle. She didn’t make fried rice often enough to really master it.
Sometimes her efforts were rewarded with greatness; individual grains of rice seasoned perfectly. More often, however, she would add too much rice to the pan, which resulted in steaming, rather than frying the rice. Not that it was ever inedible. It could just be… better. A problem generally fixed by adding a fried egg, and that was one thing she never screwed up.
Kimchi fried rice. http://food52.com/recipes/23890-kimchi-fried-rice