Recipe · Vegetarian
Kimchi Fried Rice
A fast, punchy rice bowl with vegetables, sesame and a crisp-edged fried egg.
Prep 10 min
Cook 15 min
Serves 2
Easy
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Method
- Mix the sauce. Stir together kimchi sauce, soy and sesame oil.
- Fry the vegetables. Heat neutral oil in a wok. Cook carrot and cabbage over high heat for 2 minutes.
- Add the rice. Break in the cold rice and stir-fry for 3–4 minutes until hot and separate.
- Season. Add the sauce and most of the spring onion. Toss until evenly red and glossy.
- Finish. Fry the eggs separately. Divide the rice between bowls and top with egg, sesame, nori and remaining spring onion.
Chef's note: Cold, day-old rice fries cleanly and stays pleasantly separate.
NORIKO used here