"Kimchi fried rice may sound complicated but this dish is very easy to make! The veggies add texture and flavor, but the best part is the liquid egg on top: it drips right into the fried rice and not only looks very energizing (#foodporn) but also provides a protein-rich addition to the dish."
Nutritional values per serving
|400 g||Round grain rice (cooked)|
|1 stalk||Spring onion|
|2 tsp||Light soy sauce|
|1 tsp||Sesame oil roasted|
|Vegetable oil (for frying)|
|Sesame seeds (for garnish)|
Finely slice the onion. Chop garlic and ginger. Cut kimchi into wide strips if using whole leaves. Finely slice scallions for serving.
For vegetarians/vegans: we also have vegan kimchi in our assortment!
Add butter to a large, coated skillet and melt over medium heat. Once melted, add onion, garlic and ginger and saute until softened, about 5 minutes.
Meanwhile, heat the vegetable oil in another pan over medium heat. Crack in the eggs and season with salt. Continue frying until the egg whites are crispy around the edges and the yolks are just set but still runny in the center, or to taste.
Add ¾ of the kimchi and some of the juice to the pan with the onion, garlic and ginger. Toss everything well to warm it up. Then add the gochujang and stir until incorporated. Add the cooked rice, increase the heat to medium-high and toss everything well to loosen the rice. Add soy sauce and toasted sesame oil and toss well again. Serve the kimchi fried rice straight from the pan with the two eggs, remaining kimchi, scallions, and sesame seeds if desired. Enjoy your meal!