Kimchi Fried Rice

Korean kimchi fried rice with day-old rice, vegetables, egg and sesame.

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Using chilled cooked rice keeps the grains separate while kimchi juice seasons the dish from the inside out.

Ingredients

• 600 g cold cooked rice
• 250 g kimchi, chopped
• 3 tbsp kimchi juice
• 1 small onion, diced
• 2 spring onions, sliced
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 4 eggs
• 1 tbsp sesame seeds

Step-by-step method

1. Break up any clumps in the cold rice with clean hands or a fork before you begin cooking.
2. Heat neutral oil in a wok or large frying pan and cook onion and the white parts of the spring onions for 2 minutes.
3. Add chopped kimchi and stir-fry for 3 minutes until aromatic and slightly caramelised.
4. Add rice, kimchi juice, gochujang and soy sauce and stir-fry over high heat for 4–5 minutes until the rice is piping hot.
5. Drizzle in sesame oil, toss once more and divide the fried rice between bowls.
6. Fry the eggs separately until the whites are set and place one on each serving.
7. Finish with spring onion greens and sesame seeds and serve immediately.