Kimchi, that gorgeously-pungent, Korean fermented cabbage condiment that’s ridiculously satisfying and so addictive to eat. Thanks to the palate-crushing combo of spicy and sour and just the right amount of crunch, you’ll be looking for ways to add it to just about everything.

In this dish, I take advantage of all that built-in flavour to create a hearty bowl of fried rice that requires almost no added seasonings. With just a few fresh garnishes, leftover rice gets an umami-flavoured adrenaline shot.

Here, I’ve made it two ways. With a sunny egg that’s fried in sesame oil until crispy, and with a quick fry-up of ground chicken infused with garlic and ginger.

kimchi

Ingredients:
3 cups leftover steamed rice (3 cups), or freshly made rice, completely cooled
1 cup chopped kimchi
2-3 Tbsp Korean red pepper paste (gochujang)
3 tsp sesame oil
1 tsp vegetable oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about one minute.
2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
3. Top with chopped green onion, seaweed and sesame seeds to taste.

kimchi_egg2

Kimchi Fried Rice with a Sesame Fried Egg

Ingredients:
4 eggs
2 Tbsp toasted sesame oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
2. Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

kimchi_chicken

Kimchi Fried Rice with Ginger Chicken

Ingredients:
1 pound ground chicken
3 Tbsp vegetable oil, divided
2 large garlic cloves, minced
1 Tbsp fresh ginger, minced
2 shallots, minced

Directions:
1. Place garlic, ginger and shallots with 1 Tbsp vegetable in a blender and mix until chopped but still chunky.
2. Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.
3. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.
4. Add chicken to kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.