Veg Korean Fried Rice

VEG KIMCHI FRIED RICE - Fermentation is a wonderful technique of not just preserving food but also enhancing its certain qualities that make it even more nutritious. Like Kimchi or Sauerkraut. Kimchi Fried rice is a popular Korean street food, popular with both its veg and non veg variants.
Ingredients

For Kimchi

• 1 medium Cabbage, dice,
• Salt to taste,
• 2 heaped tbsp Prepared Kimchi Paste,
• ½ tsp Vinegar,
• 2 tsp Tomato ketchup,

For Cooking Rice

• Water,
• Salt to taste,
• 2 cups Sella basmati rice, (soaked for 20 minutes)

For Kimchi Paste

• 14-15 Dry kashmiri red chilies,
• 4 no. Garlic cloves,
• ½ inch Ginger, roughly slice,
• Prepared Rice flour slurry,

For Rice flour slurry

• ¼ cup Water,
• 1 ½ tbsp Rice flour,
• Salt to taste,
• ½ tsp Sugar,

For Korean Kimchi Rice

• 1 ½ tbsp Oil,
• 1 inch Ginger, chopped,
• 2-3 Garlic cloves, chopped,
• 3 no. Baby corn, chopped,
• 10-12 Button mushroom,
• 2 tsp Light soy sauce,
• Prepared Kimchi,
• 2 tsp Tomato ketchup,
• Cooked Rice,
• Salt to taste,
• ¼ cup Spring onion bulb, cut into diagonally,

For Garnish

• few Spring onion, chopped,
• ¼ tsp Toasted White sesame seeds,
• Prepared Kimchi,
• Coriander sprig,

Process

For Kimchi

1. In a bowl, add cabbage, salt to taste and keep it aside for sweating.
2. Squeeze the water out of cabbage with the help of a kitchen towel and transfer it to a bowl.
3. Add prepared kimchi paste, vinegar, tomato ketchup and mix well.
4. Keep it in an airtight container.

For Cooking Rice

1. In a pot, add water for boiling, salt to taste and let it boil.
2. Once the water starts boiling. Add soaked sella basmati rice and let it cook on medium heat until 80% cooked.
3. Strain the rice and keep it aside for further use.

For Kimchi paste

1. In a bowl, add dry kashmiri red chillies, garlic cloves, ginger and prepared rice flour slurry.
2. Transfer it into a grinder jar and grind into a coarse paste.
3. Keep aside for further use.

For Rice Flour Slurry

1. In a small sauce pot, add water, rice flour, salt to taste, sugar and stir well.
2. Cook on moderate flame until the slurry thickens.
3. Keep aside for further use.

For Korean Kimchi Rice

1. In a wok or kadai, add oil, once it's hot, add ginger, garlic and saute it well.
2. Add baby corn, button mushroom and toss on medium flame.
3. Add light soy sauce, prepared kimchi, tomato ketchup and saute well.
4. Add cooked rice and toss everything well.
5. Add salt to taste, spring onion bulb and mix well.
6. Transfer it to a serving dish, garnish it with spring onion, toasted white sesame seeds, prepared kimchi and coriander sprig. Serve hot.