Kimchi fried rice recipe

Kimchi fried rice recipe

"My sister used to make this for me when we lived together in New York. I loved it! Use whatever you have in the fridge. Fried rice is the perfect thing to use up leftovers with. Any kind of veggies or meat - just toss them in. If you like, wrap the rice with the egg omelet like a burrito to make omu-rice. This is a great lunchtime meal or side to any main course."

Tips

  • Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces.  Kimchi can stain your cutting board and make it smell. 
  • Use the julienne blade on a mandolin or a julienne peeler to cut the carrots and the zucchini.  After making long thin pieces, use knife to cut down to small pieces. 

Ingredients

  • 2 tbsp vegetable oil
  • 45 g bacon, diced
  • 2 carrots, julienned and then coarsely chopped
  • 1 clove garlic, grated
  • 9 shiitake mushrooms, stems removed, sliced lengthways then quartered
  • 0.5 courgette/zucchini, julienned and then coarsely chopped
  • 2 spring onions or scallions, finely sliced
  • 300 g kimchi, chopped into small pieces
  • 740 g cooked short-grain rice
  • 1 tsp sea salt
  • 8 grinds black pepper, or to taste
  • 4 soft sunny side up fried eggs
  • 2 tbsp vegetable oil
  • 1.6 oz bacon, diced
  • 2 carrots, julienned and then coarsely chopped
  • 1 clove garlic, grated
  • 9 shiitake mushrooms, stems removed, sliced lengthways then quartered
  • 0.5 courgette/zucchini, julienned and then coarsely chopped
  • 2 spring onions or scallions, finely sliced
  • 10.6 oz kimchi, chopped into small pieces
  • 26.1 oz cooked short-grain rice
  • 1 tsp sea salt
  • 8 grinds black pepper, or to taste
  • 4 soft sunny side up fried eggs
  • 2 tbsp vegetable oil
  • 1.6 oz bacon, diced
  • 2 carrots, julienned and then coarsely chopped
  • 1 clove garlic, grated
  • 9 shiitake mushrooms, stems removed, sliced lengthways then quartered
  • 0.5 courgette/zucchini, julienned and then coarsely chopped
  • 2 spring onions or scallions, finely sliced
  • 10.6 oz kimchi, chopped into small pieces
  • 26.1 oz cooked short-grain rice
  • 1 tsp sea salt
  • 8 grinds black pepper, or to taste
  • 4 soft sunny side up fried eggs
To garnish
  • 1 spring onion or scallion, finely sliced
  • 1 sprinkle Korean chilli flakes (gochugaru)
  • 1 sprinkle black pepper
  • 1 spring onion or scallion, finely sliced
  • 1 sprinkle Korean chilli flakes (gochugaru)
  • 1 sprinkle black pepper
  • 1 spring onion or scallion, finely sliced
  • 1 sprinkle Korean chilli flakes (gochugaru)
  • 1 sprinkle black pepper

Details

  • Cuisine: Korean
  • Recipe Type: Side
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Heat vegetable oil in a large skillet over medium-high heat, add the bacon and sauté until edges are crispy, about 2-3 minutes. Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels.
  2. Reduce heat to medium and add the carrots and garlic to the skillet. Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes.
  3. Then mix in the mushrooms, courgette/zucchini, spring onions/scallions and kimchi, and continue to sauté until tender, 4 to 5 minutes.
  4. Return the bacon to the pan. Add the rice and mix to incorporate well using a wooden spoon to break up the rice.
  5. Season with salt and pepper to taste. Transfer fried rice to a serving plate or platter, top with the fried eggs and garnish with spring onions/scallions.

Judy Joo features in Korean Food Made Simple, which airs at 6.30pm 26th January on Food Network UK Freeview channel 41, Sky 248/250, Freesat 149/151, Virgin 287.

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