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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Kimchi Fried Rice

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Spicy, Korean-style fried rice, cooked with kimchi, bacon and butter… this dish is all the things! The fried egg is the most epic of toppings too – ditch it at your peril. My top tip? Day-old rice will give you the dryness you need for perfect, separated grains. 

WATCH THIS RECIPE

KIMCHI FRIED RICE

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

2

Ingredients

150g (5 oz) kimchi

1 tbsp butter

150g (5 oz) bacon, diced

1 onion, finely diced

2 garlic cloves, finely chopped

1 tbsp gochujang*

2 cups cooked rice

1 tbsp soy sauce

2 spring onions (scallions), finely sliced

2 fried eggs, to serve

crispy seaweed, to serve (optional)

Steps

Drain the kimchi in a colander. Reserve the kimchi liquid for later. Heat a wok or frying pan over high heat. Add the kimchi and stir-fry for 2-3 minutes or until the kimchi starts to char at the edges. Transfer to a plate and reserve for later.

Heat the butter in a wok over high heat. Add the bacon and cook for 2-3 minutes. Add the onion and garlic and cook for 2 minutes or until the onion has softened. Add the gochujang paste and cook for 30 seconds. Then add the rice, reserved roasted kimchi, soy sauce and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss through the spring onion.

Serve the fried rice topped with an egg, spring onion and the crispy seaweed.

Note Icon

Notes:

– Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocer.

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