This is one of my favorite Korean recipe: Kimchi Fried Rice. This is a super simple recipe, full of flavor and ideal for using up leftover rice or kimchi.
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Course Main course
Cuisine Asian
Servings 2
Calories 460kcal
Ingredients
400gcooked short grain riceor about 130 g raw
200gkimchi
3spring onions
1package of enoki mushrooms200 g
60mlkimchi juice
1 to 2tablespoonsof gochujang
1teaspoonof sesame oil
1nori leafcut into strips
2eggs
Neutral oilsunflower or rice oil
Sesame seedsdecoration
Soy sauceoptional
Rice vinegaroptional
Instructions
If necessary, cook the rice as directed on the package
Separate the white part of the spring onions from the green part. Slice the white part and the green part finely. This one will be used as decoration.
In a hot pan or wok, heat a drizzle of neutral oil. Add the kimchi and sauté for 1 minute. Then add the white part of the spring onions and the enoki mushrooms. Detach them well and fry for 2 minutes.
Then pour in the cooked rice, gochujang and kimchi juice. Mix the rice well with the sauce and let it cook without stirring for 3-5 minutes.
Then stir again and repeat this action until the rice is slightly sticky and crispy in some areas. Then add the sesame oil.
While the rice is cooking, fry your eggs.
Garnish the fried rice with spring onions, sesame seeds and nori leaves.
Serve on a plate with a fried egg. You can then adjust the seasoning by adding a little soy sauce and/or rice vinegar.