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.
Courtesy of Bonnie Mo.
Kimchi Fried Rice
cups leftover steamed rice or freshly made rice, completely cooled
tsp vegetable oil
cup kimchi, chopped
- 3 Tbsp Korean red pepper paste (gochujang)
tsp sesame oil
Sesame Fried Egg
Tbsp toasted sesame oil
green onion, chopped
Tbsp roasted sesame seeds
sheet roasted seaweed, shredded
In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about 1 minute.
Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.