Kimchi fried rice is as fancy as you want to make it but the basic ingredients are cold rice, kimchi, kimchi juice and an egg.
We had lots of leftover rice from yesterday (deliberate) to make this today.
Using the last bit of kimchi I’ve had left, this recipe is great to use up well fermented kimchi.
Recipe for kimchi fried rice:
2 portions of cold leftover rice
Handful of chopped spam or bacon
1 cup kimchi chopped to bitesize
2 spring onions sliced
1/2 cup kimchi juice
1 tsp gochujang
2 tsp gochugaru (optional)
1 TBS soy sauce
2 tsp sesame oil
2 chopped garlic
1 tsp sugar
1 fried egg
Mix kimchi, juice, garlic, sugar, sesame oil, gochujang, gochugaru in a bowl and mix.
Heat oil and add most of the spring onions, reserve some for garnish.
Fry for a minute to make oil aromatic. Add the meat if using. Add rice and break up, frying for 2 min. Add the sauce and mix. Fry until you get nice bite of almost burnt bits.
Meanwhile fry an egg.
Add egg on top of the rice and sprinkle with spring onions and sesame seeds.
