Kimchi fired rice

Kimchi Fried Rice Recipe

Ingredients

• 2 cups of cooked rice (best if it’s day-old)

• 1 cup of kimchi, chopped (keep a bit of the kimchi juice if you can)

• 1/2 cup of kimchi juice (optional, for a bit more flavour)

• 1 small onion, finely chopped

• 1 small carrot, diced (optional)

• 1/2 cup of frozen peas (optional)

• 2 tablespoons of sesame oil

• 2 tablespoons of soy sauce

• 1 tablespoon of gochujang (Korean chilli paste, optional for a bit of heat)

• 1 teaspoon of sugar

• 2 eggs (fried or scrambled)

• 2 spring onions, chopped (for garnish)

• A sprinkle of sesame seeds (for garnish)

• Optional protein: diced ham, minced beef, tofu, chicken, or prawns

  
  

• Instructions

• Get Everything Ready

  • Fluff up the rice with a fork if it’s clumped together.

  • Chop your kimchi, veg, and any protein you’re using.

• Cook the Veg and Kimchi

  • Heat 1 tablespoon of sesame oil in a large frying pan or wok over medium heat.

  • Add the onion (and carrot if using) and fry for 2 minutes or until they soften.

  • Stir in the chopped kimchi and let it fry for another 2-3 minutes to really bring out the flavour.

• Add the Rice and Seasonings

  • Turn the heat up a bit and toss in the cooked rice. Mix it all well.

  • Pour in the kimchi juice, soy sauce, sugar, and gochujang (if using). Stir until the rice is evenly coated.

• Toss in the Protein and Extras

  • Add your protein, whether it’s ham, tofu, chicken, or prawns, and cook for another 2-3 minutes until it’s heated through.

  • If you’re adding peas or other veg, stir them in now and cook for another minute or two.

• Add the Eggs

  • Fry or scramble the eggs in a separate pan. Either mix them into the rice or pop them on top—it’s up to you.

• Finish and Serve

  • Drizzle the rest of the sesame oil over the fried rice.

  • Garnish with spring onions, sesame seeds, and maybe a few crumbled seaweed flakes if you fancy.

• Tuck In!

  • Serve it up hot and enjoy your kimchi fried rice. It’s even better with a bit of extra kimchi on the side or a runny fried egg on top.

Tips

• Day-old rice works best; fresh rice can be too sticky for frying.

• Adjust the spice by adding more or less gochujang or kimchi juice.

• It’s a grand recipe for using up leftovers—swap ingredients around as you like!