Kimchi Fried Rice
The best use for leftover rice and the end of a kimchi jar.
- Difficulty
- Medium
- Time
- 20 min
- Makes
- 2 serves
Why people are talking about it
Kimchi fried rice is a Korean comfort classic and one of the most-shared quick dinners online, helped along by the global K-food boom.
Why it's gut-friendly
Cooked, cooled rice contains some resistant starch, which acts like fibre in the gut. Stirring extra raw kimchi through at the end keeps some of its fermented goodness.
Ingredients
- 2 cups cooked rice, cold (day-old is best)
- 1 cup kimchi, chopped, plus juice
- 1 tbsp oil
- 2 spring onions, sliced
- 1 tbsp gochujang (optional)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 eggs
- Sesame seeds and nori to serve
Method
- Fry most of the kimchi in oil for 3 minutes.
- Add rice, gochujang, soy and a splash of kimchi juice. Stir-fry 5 minutes until hot and slightly crispy.
- Stir through sesame oil and spring onion.
- Fry the eggs separately and serve on top with the remaining raw kimchi, sesame and nori.
Good to know
Cool leftover rice quickly and keep it in the fridge for no more than a day before reheating.
Make it yours
- Add leftover chicken, pork or tofu.
- Use brown rice for more fibre.
- Top with cheese for the much-loved Korean-style 'cheesy' version.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.