Kimchi (Korean spicy fermented cabbage) is my kind of gateway drug. Kimchi is so flavorful, it makes the perfect fried rice base. You could probably dispense with every other ingredient – all you really need is kimchi, rice, and heat, and and it would still taste so good. But if you add some sesame oil, soy sauce and top it all off with a crispy fried egg, your recipe is gold.
What you need
2 tb vegetable oil
6 prawns / 100g minced chicken or pork
1½ – 2 cups cooked brown rice
½ cup kimchi
1 chopped spring onion
1 tb soy sauce
1 tsp sesame oil
1 tb gochujang paste (Korean chilli paste) or sriracha chilli sauce
shredded seaweed to garnish
What to do
Heat 1 tb of vegetable oil in a frying pan on medium-high heat and fry an egg for a few minutes, until all the whites are cooked. Put egg aside.
In the same pan, add the remaining 1 tb of vegetable oil, then 6 prawns (or minced chicken or pork) and fry for several minutes until the meat changes color and is almost cooked. Add the white parts of the chopped spring onion, and fry for 1 – 2 minutes. Next, add the rice and kimchi stirring for 3 minutes until the kimchi gets soft. Add the soy sauce, sesame oil and gochujang paste and continue cooking for a minute until the rice is well mixed.
Serve topped with the fried egg, and sprinkled with the rest of the spring onion and some shredded seaweed.