Now if you've been watching my videos for a while, you know that I love Korean fried rice and I even have a recipe for it in my cookbook. So I had to include in my recent YouTube video about fried rice and here's the recipe.
Rated 4.3 stars by 13 users, click here to rate this recipe.
Category
Dinner
Servings
2
Prep time
20 minutes
Cook time
20 minutes
Now if you've been watching my videos for a while, you know that I love Korean fried rice and I even have a recipe for it in my cookbook. So I had to include in my recent YouTube video about fried rice and here's the recipe.
Ingredients
- 3 spring onions, sliced, greens and whites kept separate
- 1 sheet of gim (nori), sliced thin for garnish
- 3 tbsp neutral-flavoured oil
- 100g kimchi, cut into bite-size pieces (approximately 3.5 oz)
- 100ml kimchi juice (approximately 3.5 fl oz)
- ½ tbsp soy sauce
- 1 tbsp gochujang
- ¼ tsp white pepper
- ½ tbsp sesame oil
- big pinch of sesame seeds for garnish
- 2 eggs
- 3 cups cooked jasmine rice, cooled overnight
Directions
Mix together the kimchi juice, soy sauce, and gochujang in a bowl until everything is well combined.
- Ensure all your ingredients are ready. Place a wok over high heat and add 2 tablespoons of neutral-flavoured oil. Once the oil is hot, add the kimchi and fry it to get a bit of caramelisation.
- Add the white part of the spring onion and sauté for 1-2 minutes before adding the cold cooked rice. Stir-fry for 3-4 minutes, adding more oil if needed.
- After 3-4 minutes, add the juice mixture you made earlier. Season with a little white pepper, and add the green part of the spring onion. Finish with a small drizzle of sesame oil. Remove the mixture from the wok and place it on a plate.
- Place the wok back on high heat, making sure it's clean. Add a little more oil and fry the eggs on really high heat so they have crispy edges but runny yolks.
- Place the fried eggs on top of the kimchi fried rice. Garnish with sliced nori, more green parts of the spring onion, and a few black and white sesame seeds.
