Name: Quick kimchi fried rice
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked rice 400 g; Kimchi 150 g, chopped; Kimchi juice 2 tbsp; 2 eggs; Neutral oil 1 tbsp; Sesame oil 1 tsp; 1 spring onion, sliced

01 / Before you start

Ingredients

2 servings

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Use freshly cooked rice or rice promptly refrigerated after cooking; never use rice left out for hours. Break up large rice clumps. Chop the kimchi into bite-size pieces and slice the spring onion.
Step 1 ✓
Step 2

Heat half of the 1 tablespoon neutral oil over medium heat. Add spring onion and kimchi and stir-fry for 3 minutes, until fragrant and the kimchi begins to soften.
Step 2 ✓
Step 3

Add the 400 g cooked rice and 2 tablespoons kimchi juice. Gently press rice clumps apart with the spatula and fold the rice through the kimchi so the color spreads evenly.
Step 3 ✓
Step 4

Stir-fry for 4–5 minutes, until the whole pan is steaming hot and there are no cold rice clumps. Stir in 1 teaspoon sesame oil. If rice sticks, lower the heat slightly and keep scraping gently along the bottom.
Step 4 ✓
Step 5

Heat the remaining neutral oil in a separate pan over medium heat. Fry two eggs until both whites and yolks are set; reduce the heat if the edges darken before the centers are cooked.
Step 5 ✓
Step 6

Divide the hot fried rice between two bowls and place one cooked egg on each. Serve immediately. Taste before adding any extra seasoning because kimchi is already salty, and brands vary in saltiness and heat.
Step 6 ✓