Korean · serves 2

Kimchi Fried Rice

Sour, spicy, ten minutes. The best possible use of leftover rice.

15 min Easy Contains egg

Ingredients

  • 3 cups cold cooked rice
  • 1.5 cups kimchi, chopped (plus 3 tbsp of its juice)
  • 2 eggs
  • 1 tbsp gochujang or chilli sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 4 garlic cloves
  • Spring onion, sesame seeds
  • 3 tbsp oil

Method

  1. Fry the kimchi in oil with garlic for 4 minutes. Cooking it first is what deepens the flavour.
  2. Gochujang and the kimchi juice, 1 minute.
  3. Cold rice in, press and toss 3 minutes till every grain is coated and orange.
  4. Soy and sesame oil, off the heat.
  5. Fry the eggs runny and put one on each bowl. Sesame seeds and spring onion.

Questions people ask about Kimchi Fried Rice

How long does Kimchi Fried Rice take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of rice in Kimchi Fried Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Kimchi Fried Rice ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

What do you serve with Kimchi Fried Rice?

Rice and kimchi. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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