Kimchi fried rice with a fried egg
Leftover rice fried hard with tangy kimchi and gochujang until the edges catch, then topped with a crispy-edged fried egg and a runny yolk.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 580 kcal
Ingredients
Method
Chop the kimchi and slice the spring onions. Mix the kimchi juice, gochujang and soy sauce in a cup. If using pouch rice, squeeze the pouches to break up the grains.
Heat 1 tablespoon of the oil in a large non-stick frying pan or wok over medium-high heat. Fry the kimchi and spring onion whites until the kimchi softens and starts to caramelise at the edges.
Add the rice and break up any clumps. Pour over the gochujang mixture and stir-fry until every grain is coloured, then press the rice flat and leave it to crisp underneath for a minute or two.
Stir through the sesame oil, divide between bowls and keep warm. Wipe out the pan.
Heat the remaining oil in the pan over high heat and crack in the eggs. Fry until the whites are set with crisp, lacy edges and the yolks are still runny.
Slide an egg onto each bowl and top with spring onion greens, sesame seeds and nori. Break the yolk and stir it through as you eat.
Tips
- Older, sourer kimchi makes the best fried rice. If yours is very fresh, add a teaspoon of rice vinegar.
- Cold, day-old rice fries best. Freshly cooked rice turns mushy, so spread it on a tray to steam dry first if that's all you have.
- Most kimchi contains fish sauce or shrimp, so check the label if you need it vegetarian.
