Directions

One Day Before Cooking

1. Rinse the rice in a fine mesh strainer, whisking vigorously with your hands, until the water runs clear.

2. Drain well and place in a large sauce pot. Add 3 cups of water, stir, and bring to a simmer, making sure the middle of the pot is also simmering.
3. Cover and turn the heat to low. Cook, covered, for 15 minutes, then turn off the heat and let sit for 10 minutes (no peeking or the steam will escape!).
4. Fluff with a fork and spread onto a sheet tray. Set aside to dry at room temperature until rice stops steaming. Once cool, transfer to the refrigerator and allow to dry, uncovered, overnight.

PREP 🥒

1. Peel and mince the ginger and garlic. Slice the scallions, white and tender green parts only, setting aside the dark green tops for later. Stem, seed, and slice the fresno peppers. Peel the Meyer lemon and mince the rind.

2. In a small bowl, stir together the ginger, garlic, scallions, peppers, and lemon zest. This is the “aromatic flavor bomb combo!!”
3. Peel and dice the carrots, cut the broccolini into spears, and chop the kimchi into large chunks.
4. Pick the mint, thai basil, and cilantro. Slice the scallion tops. Transfer to a small bowl and toss to combine.
5. In a small bowl, whisk together the sesame oil, soy sauce, and rice wine vinegar.
6. Cube the bacon.

HOW TO COOK 🍳

1. In a cast iron skillet pan over medium-low heat, toast the sesame seeds until GBD (Golden Brown and Delicious). Spread onto a plate to cool and set aside.

2. In a large cast iron skillet over medium heat, heat 2 tablespoons of the olive oil. Add the bacon and stir until rendered and crispy. Transfer to a large bowl and set aside.

3. Return the skillet to medium heat and add 2 tablespoons of olive oil. Add the carrots and stir to soften, about 1-2 mins. Add the broccoli and kimchi, season with S&P Seasoning, and saute until tender. Transfer to the large bowl with the bacon.

4. Return the cast iron skillet over medium-high heat, heat the 2 tablespoons of olive oil. Just before the oil begins to smoke, add the rice and spread into one even layer. Pour the remaining 2 tablespoons of olive oil over the rice as evenly as possible. Pan fry for 1 minute, then gently stir to coat evenly in the oil.

5. Spread the rice into one even layer once more and allow to fry without moving until the bottom layer of rice is GBD, about 2-3 minutes.
6. Mix in the aromatic flavor bomb and continue stirring for 2-3 minutes.

7. Turn the heat to high and pour the sesame oil mixture over the rice to deglaze. Let simmer and reduce down until nice and au sec. Season with S&P Seasoning.

8. Transfer the rice to the large bowl with the bacon, sesame seeds, and vegetables. Mix, allowing the heat from the rice to warm all of the ingredients through. Toss in half of the herb mixture and allow the greens to gently wilt.
9. Plate your beautiful fried rice, garnished with the remaining herb mixture and toasted sesame seeds. Have at it!!!