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Kimchi Fried Rice
Spicy Korean kimchi fried rice with egg, sesame oil and spring onions — quick, bold and addictive. Pressing the rice into the wok and leaving it undisturbed for two minutes lets a crispy, caramelised layer form on the bottom before you toss everything together.
Ingredients
Instructions
Heat oil in a wok until smoking.
Add garlic and fry 30 seconds.
Add kimchi and fry 3 minutes until slightly caramelised.
Add cold rice and press into the wok, fry without stirring 2 minutes.
Toss and fry 3 more minutes until rice is crispy.
Add kimchi juice and soy sauce, toss well.
Push rice to the side, fry eggs sunny side up.
Drizzle with sesame oil, scatter with spring onions and sesame seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
