About the Recipe
Is there anyone out there who doesn't like kimchi? There's a pot in my fridge all the time. Normally, it gets used as one of a number of side dishes and eaten with rice but now and again, I like to use it in other ways and this is one of them. My fridge usually has a tub of one or two day old rice in it as well and as everyone knows, refridgerated rice can be very dry. Rather than throw it away (Heavens no!) I fry it and one of the best things to add is kimchi. This makes for an easy and tasty lunch or supper and the kimchi does all the flavouring for you. This is often served in Korea with an egg but if you're watching your calories, then just go with the fried rice
Ingredients
400g cooked rice
2 spring onions, rinsed & trimmed
1 tbsp sesame oil
1 clove of garlic, minced
150g kimchi
1 tsp soy sauce
2 tsp vegetable oil
2 eggs
1 tbsp toasted sesame oil
Preparation
finely chop the spring onions
heat the sesame oil in a frying pan, add the garlic and fry for 30 seconds
add the cooked rice, kimchi & spring onion (leaving about 1 tbsp of spring onion for the topping when you serve.) mix everything together well while frying for 1-2 mins
add the soy sauce and mix again
heat the veg oil in another frying pan and fry the eggs
your dish is ready. to serve, place 1/2 the kimchi rice on each plate and top with a fried egg, then sprinkle with the reserved chopped spring onions & sesame seeds