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Kimchi fried rice

This kimchi fried rice is something I made very quickly last Friday after a morning full of meetings, an afternoon full of errands, and then having to go pick up a friend at the airport. It’s quick, tasty, and ugly delicious. Also, if you’re anything like me and you always keep kimchi, eggs, and green onions in the fridge—you’re golden for this one. 

What you’ll need: 🍚

  • 2 cups of cooked rice (leftover rice is the best for this)
  • 1 cup of kimchi
  • 3 tablespoons of the kimchi brine 
  • green onions
  • black sesame seeds
  • 1 tablespoon of olive oil
  • a pinch of salt to taste
  • 1 egg (optional)

Method: 🥢
Chop the kimchi into smaller, bite-sized pieces. In a small pot on a high heat add olive oil until it gets very hot, then add the rice to pot, followed by the kimchi and kimchi liquid and mix. Let it fry for about two minutes and reduce the heat to medium. Add the egg and over the pot. Let it steam for 5 minutes, then turn off the heat and remove from heat. 

Very important note: if you want the egg to cook perfectly, it’s important that the cover or your pot does not let any steam out. After a total of 7 minutes plate the rice and egg. Top with green onions, black sesame seeds and a pinch of salt. 

What’s so good about this kimchi fried rice? 🤨
I’m not going to bs you, kimchi is an acquired taste but it’s really delicious: it’s tangy, spicy and pungent. Cutting into the egg and dousing the rice and kimchi with yolk is a bite of perfection, that’s probably what makes this dish stellar. 

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