Kimchi fried rice

Kimchi fried rice
  • Serves icon Serves 2-3
  • Time icon Hands-on time 20 min

Transform leftover rice into a feast with Kylee Newton’s easy kimchi fried rice recipe. Top with a runny egg and a zig-zag of hot sauce.

Have a bash at making your own vegan kimchi.

Recipe taken from The Modern Preserver’s Kitchen by Kylee Newton (Quadrille £22).

Nutrition: Per serving (for 3)

Calories
352kcals
Fat
18.2g (3.1g saturated)
Protein
14.6g
Carbohydrates
31.3g (2g sugars)
Fibre
2.1g
Salt
1.4g
Calories
352kcals
Fat
18.2g (3.1g saturated)
Protein
14.6g
Carbohydrates
31.3g (2g sugars)
Fibre
2.1g
Salt
1.4g

Ingredients

For the fried rice

  • 1-2 tbsp vegetable, sunflower or rapeseed oil, plus a little extra if needed
  • 1 banana shallot, diced
  • 100g frozen or fresh peas
  • 200g kimchi, chopped into 2cm pieces (shop-bought or homemade)
  • 250g cooked/steamed rice, chilled (see Make Ahead)
  • 1 large free-range egg
  • 1 tbsp sesame oil
  • 1 tbsp kimchi brine from the jar – or use soy sauce
  • Bunch coriander, roughly chopped

For the fried eggs (optional)

  • 1 tbsp vegetable, sunflower or rapeseed oil or butter
  • 1 large free-range egg for each serving

To serve (optional)

  • 1 spring onion, sliced
  • •Sriracha or other hot sauce

Method

  1. For the fried rice, heat the oil in a frying pan (or preferably a wok) over a medium heat. Gently stir-fry the shallot for 4-6 minutes until lightly caramelised – take care not to let it burn. Add the peas and kimchi, then increase the heat and cook for 1-2 minutes. Reduce the heat slightly and add the rice. Stir-fry for 4-5 minutes, adding a little more oil if it’s looking a bit dry.
  2. Gently whisk the egg with the sesame oil and kimchi brine. Make a well in the middle of the rice mix and pour in the egg mixture. Let it cook undisturbed for 15-20 seconds, then stir it in to thoroughly coat the rice. Taste and season with salt, if needed, then stir in the coriander. Reduce the heat to low while you fry your eggs.
  3. For the fried eggs, heat the oil or butter in a non-stick sauté pan (with a lid) over a medium-high heat. Crack in the eggs and, as soon as you hear them start to sizzle, cover with the lid. Fry for 30 seconds, then turn off the heat and leave covered for a further 30 seconds (so they steam). Depending on how runny you like your egg, you can cook them for longer, but a runny yolk is better for breaking over the kimchi rice. Serve an egg on top of each serving of kimchi rice, sprinkled with spring onion and a zig-zag squeeze of sriracha or other hot sauce.

delicious. tips

  1. Kylee’s note: If you don’t have any kimchi, this dish is almost as tasty
    without. If you want to, you could add garlic salt and cayenne pepper or gochugaru (Korean dried red chilli powder) to mimic the flavours and kick of kimchi.

  2. If you don’t have any leftover cooked rice for this dish, you’ll need to cook the rice at least 1 hour and up to 24 hours before making the recipe. The rice browns and crisps better if it’s had some time to dry. For food safety, if you’re making the rice well in advance, cool and chill it as soon as possible after cooking.

Recipe By

Kylee Newton

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