Kimchi fried rice

Prepared 0 of 6 steps

1. 01

   Check the rice

   Take the rice that was quickly chilled after cooking and stored in the refrigerator. Use a spoon to separate any clumps. Do not use rice that has been sitting warm for a long time: subsequent frying will not make this storage safe.

2. 02

   Chop the kimchi and herbs

   Squeeze out some of the brine from the kimchi, keeping it separate, and chop into pieces about 2 cm. Finely mince the garlic. Thinly slice the white part of the green onion for frying, reserving the green part for serving.

3. 03

   Prepare the sauce

   Stir the gochujang, kimchi brine and soy sauce until smooth. Kimchi varies in saltiness between brands, so no additional salt is needed in this recipe.

4. 04

   Sauté the base

   Heat 15 ml of vegetable oil in a wide pan. Sauté the white part of the onion and garlic for 30 seconds, then add the kimchi and sauté for 4-5 minutes until the pieces soften and most of the free liquid has evaporated.

5. 05

   Heat the rice

   Add the rice and sauce, breaking up any clumps with a spatula and sauté for 4-6 minutes. The entire portion should be heated to at least 74 °C. Remove from heat and stir in sesame oil; do not overheat it on an empty pan.

6. 06

   Add the eggs

   Use the remaining vegetable oil to fry 2 eggs until both white and yolk are set. Divide the rice between plates, top each with an egg and sprinkle with the green spring onion parts and sesame seeds. Serve immediately.