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light-meals

Kimchi Fried Rice

6 ingredient Korean rice supper!

15 2
Kimchi Fried Rice | DonalSkehan.com, 6 ingredient Korean rice supper!

light-meals

Kimchi Fried Rice

6 ingredient Korean rice supper!

Tuesday, June 13, 2017
US / METRIC

1 small onion, chopped

75g kimchi, roughly chopped

150g leftover cooked rice, cold

1 large free-range eggs, 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

2oz kimchi, roughly chopped

5oz leftover cooked rice, cold

1 large free-range eggs, 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)

Large pan

Medium pan

15mins
Serves 2

Any one who has been to a Korean restaurant will know all about kimchi fried rice. Often cold cooked rice is fried right in front of you on an open grill at your table, almost deglazing it and taking on all the flavours of the meat and vegetables that have cooked over the heat. The secret ingredient added is kimchi, a fermented asian cabbage in 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. As six ingredient suppers go this one makes the most of leftover cooked rice.

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.
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.
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.
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.
Serve the kimchi rice in deep bowl topped with a fried egg, toasted sesame seeds and some strips of nori seaweed.
15mins
Serves 2

Ingredients
US / METRIC

1 small onion, chopped

75g kimchi, roughly chopped

150g leftover cooked rice, cold

1 large free-range eggs, 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

2oz kimchi, roughly chopped

5oz leftover cooked rice, cold

1 large free-range eggs, 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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