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Donal Skehan
Kimchi Fried Rice | DonalSkehan.com, Make the most of leftover cooked rice with this six ingredient Korean supper.
  • light-meals

Kimchi Fried Rice

June 13

The key ingredient in this dish is the kimchi, a fermented asian cabbage with gochujang (a spicy chilli paste) which gives a spicy and tangy twist to the fried rice. It’s a real treat garnished with toasted sesame seeds and strips of nori seaweed. Like many rice dishes this is one is only improved with the addition of a fried egg, plopped on top.

  • serves Serves 2
  • time 15mins

Method

  1. 1. Heat a large pan over a high heat and add the oil. Add the onions to the pan and saute until the go slightly golden, about 3 minutes.
  2. 2. Add in the kimchi and a glug of the liquid it comes in and stir fry for 1-2 minutes or until it’s hot all the way through.
  3. 3. Add the rice to the pan and gently break up while also tossing through the contents of the pan. Season with dark soy sauce and sesame oil and stir through until completely incorporated.
  4. 4. Reduce the heat and in another pan fry the eggs in a little more oil until the whites are no longer translucent and the yolk is still slightly runny.
  5. 5. Serve the kimchi rice in deep bowl topped with a fried egg, toasted sesame seeds and some strips of nori seaweed.

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Ingredients

1 small onion, chopped

1/2 cup kimchi, roughly chopped

1/2 heaped cup leftover cooked rice, cold

1 large free-range egg, lightly whisked

1 tbsp sesame seeds, toasted

From the storecupboard:

1 tbsp sunflower oil

1 tbsp dark soy sauce

1 tsp sesame oil

Nori to garnish (optional)

1 small onion, chopped

75g kimchi, roughly chopped

150g leftover cooked rice, cold

1 large free-range egg, lightly whisked

1 tbsp sesame seeds, toasted

From the storecupboard:

1 tbsp sunflower oil

1 tbsp dark soy sauce

1 tsp sesame oil

Nori to garnish (optional)

You'll Need

Large pan

Medium pan

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