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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

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

5 minutes
COOK TIME

10 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
Step 1

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.

Step 2

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.

Step 3

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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Sarah
August 29, 2022

Great dish for leftover rice

This is such a family pleaser and on rotation at our house.

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