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
- 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
- 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.
- 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.
- Then mix in the mushrooms, courgette/zucchini, spring onions/scallions and kimchi, and continue to sauté until tender, 4 to 5 minutes.
- Return the bacon to the pan. Add the rice and mix to incorporate well using a wooden spoon to break up the rice.
- 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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