Recipe Courtesy of Asian Food Network
Kimchi Fried Rice
Craving for that Kimchi Fried Rice that you had in Korea previously? Wait no more! You can now recreate this Kimchi Fried Rice dish under 30 minutes at home. Adjust the seasoning to your liking - add more gochujang (Korean chili paste) if you can take spice. Lastly, top it off some spam, cheese, or just anything that you like for that extra flavour!
- Difficulty: Easy
- Preparation: 10 min
- Cook: 5 min
- Clean up: min
- Steps: 4 steps
- 9 Ingredients
- Difficulty: Easy
- Steps: 4 steps
- 9 Ingredients
- Preparation: 10 min
- Cook: 5 min
- Clean up: min
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Instructions
1. Mix the sauce
In a small bowl, mix together 4 tbsp kimchi juice, 2 tsp gochujang and 2 tsp sugar until dissolved. Set aside
2. Stir-fry kimchi
In a pan on medium-high heat, heat up 2 tbsp vegetable oil and stir-fry kimchi for 2 minutes.
3. Add in rice and sauce
Add in sauce and cooked rice, then stir-fry for 3 minutes to ensure everything is well mixed and rice is evenly coated with the sauce.
| It is best to use leftover rice from the night before. Refrigerated rice loses its moisture content, so your fried rice will not be too mushy and wet, resulting in a better texture.
4. Season with sesame oil and spring onion
Stir in 2 tsp sesame oil and spring onions.
Garnish and Serve!
Transfer kimchi fried rice onto serving plate or dish. Garnish with sesame seeds and serve hot.
