Kimchi Fried Rice

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Rice is a rockstar ingredient; chock-full of wholesome goodness and an absolute essential in every kitchen pantry. This Kimchi Fried Rice recipe is absolutely bursting with spicy, savory, soul-satisfying flavour, and comes together in mere minutes. A total weeknight recipe hero dish!

Kimchi Fried Rice

Makes 4 servings

1 ½ cups (375ml) uncooked US-Grown Jasmine Rice

1 teaspoons vegetable oil

1 ¼ cups kimchi (about 300ml), chopped

¼ cup (60 ml) kimchi juice

¼ cup (60 ml) vegetable stock

2 tablespoons gochujang hot pepper paste

4 large free-range eggs

1 tablespoons sesame oil

1 tablespoon butter

2 green onions (scallions), chopped

1 tablespoon toasted sesame seeds

  1. Rinse the US-Grown jasmine rice, then cook according to package directions.
  2. Heat a large high-sided pan over medium heat, and pour in the vegetable oil. When the oil is hot, add the kimchi and cook, stirring often, for 1 minute.
  3. Stir in the cooked rice, kimchi juice, vegetable stock, and gochujang and cook, stirring often, for 7 to 8 minutes with a wooden spoon.
  4. While the rice is frying, heat a large non-stick pan over medium heat and melt the butter. When melted, crack in the eggs and fry until cooked over-easy.
  5. Remove the rice from the heat and stir in the sesame oil and chopped green onions.
  6. Portion the rice into bowls, then top with a fried egg and sprinkle over the sesame seeds. Serve immediately. Delicious!

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