Eggplant and kimchi fried rice
18 Sep
Despite the abundance of Korean dishes that grace this blog, I, for the life of me, cannot make a good pot of classic, Asian rice.
Yes, even with a rice cooker.
For the longest time, I would end up with a soupy goo. Then I would over comepensate by not adding enough water and end up with nasty, brick like grains. It wasn’t until years later that my sister told me that I was using the wrong part of the hand to measure the rice:water.
So when you have a big pot of dry rice, you roll with it and make fried rice. Since I didn’t have any other ingredients on hand, I went with eggplant, which turned out to be a good combination.
What can I say, we can’t be good at everything. 
Have any of you experienced a similar frustration in the kitchen?
