Kimchi fried rice

01

Ingredients

• 300 g cold cooked rice
• 150 g kimchi, chopped
• 2 tbsp kimchi brine
• 1 small onion or 2 spring onions
• 1 tbsp neutral oil
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tsp honey or sugar, optional
• Optional vegetables: 1 garlic clove, diced carrot, peas, or diced pepper
• Optional protein: 150 g thinly sliced meat, mushrooms, or ready-made meatballs
• 2 eggs
• Sesame and spring onion to serve

02

Method

1. 01

   Break up any clumps in the cold rice with your fingers or a fork before you begin.

2. 02

   Heat a large frying pan, then add the neutral oil, onion, and any garlic or vegetables you are using. Cook for 2–3 minutes.

3. 03

   If using meat or meatballs, cook them through; cook mushrooms until tender. Add the kimchi and cook for another 3 minutes.

4. 04

   Add the rice. Press it against the pan, stir, and repeat for 4–5 minutes to create crisp patches.

5. 05

   Stir in the kimchi brine, soy sauce, sesame oil, and a little honey or sugar if you want a more balanced sauce. Fry the eggs and serve them on top.