After making kimchi bibimbap the other day, I still had half a jar of kimchi left. Luckily, I could use it to make another Korean classic: kimchi fried rice – a simple, hearty rice dish topped with shredded dried seaweed, spring onions, toasted sesame seeds and a fried egg sunny side up.
Ingredients (for 2): (recipe adapted from maangchi.com)
175 – 200 g steamed or boiled rice (I used basmati because I still had it in my cupboard, but short-grain rice is more authentic)
half a jar of kimchi (kimchi and kimchi juice)
1 spring onion, finely sliced
1/2 sheet of nori seaweed, thinly sliced or cut into strips with scissors
1 tbsp sesame seeds, toasted
a drizzle of sesame oil
1 tsp of brown miso (I still don’t have gochujang, otherwise add that)
2 fried eggs, sunny side up
- fry the kimchi for a minute in a bit of coconut oil.
- add rice, kimchi juice and miso and fry for 7 minutes
- take off the heat, add sesame oil and most sesame seeds.
- top off with sesame seeds, nori, spring onion and the fried egg.
Apologies for the lack of kimchi-fried-rice-photos, here is a pic of the beautiful sunflowers on my window sill to make up for it.