Kimchi Fried Rice

Kimchi Fried Rice just sounds like the ideal way of getting rid of the two big boxes of kimchi that have been sitting in the refrigerator for the past couple of months. Just in case you wonder, these were handmade by yours truly during my trip to Korea back in September. I've read somewhere online that sour kimchi made for a better fried rice but sour or not, this still tasted pretty neat I must say.

Serves 2


2 cups                       cooked rice, overnight and left in the refrigerator covered
1/2 cup                      kimchi, chopped
1/2                            onion, chopped
2 cloves                     garlic, minced
2 tablespoons            cooking oil
2                               fresh eggs
1 teaspoon                light soy sauce
2 stalk                       green onion, chopped
pinch                         sea salt


Heat the wok on medium high heat with 2 tablespoons of cooking oil. Saute the onions with a pinch of salt till it turns translucent.

Add in the minced garlic and fry till fragrant.

Stir in the chopped kimchi and fry for about 3 minutes.

Add in the rice and 1 teaspoon of light soy sauce. Break the rice using the back of your spatula and fry on high heat for about 5 minutes.

Turn off the heat and mix in the chopped green onions.

Serve with a sunny side up per person, mixing the runny yolk into the rice while eating.

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