Kimchi Fried Rice
A delicious fried rice that hits the signature Korean notes of spicy, sweet and tangy
Equipment
- wok, rice cooker, spoon
Ingredients
- 1 cup rice, cooked and cooled
- 2 cloves garlic, minced
- 1/2 yellow onion, chopped
- 1/2 cup kimchi, chopped
- 1 tbsp kimchi juice
- 1 tbsp soy sauce
- 1/2 cup cabbage, chopped
- 1/2 tsp sesame oil
- 2 eggs
- 1 stalk spring onion, chopped
- 1 tbsp anchovies, fried until crispy
- furikake
Instructions
- Heat 1-2 tbsp oil in wok. Add onion and saute until transparent.
- Add garlic, kimchi and cabbage to wok. Spread them out in a thin layer so that they acquire a slight char; this step intensifies the flavour.
- Finally add rice. Toss to mix everything well. Taste for seasoning – add more soy sauce if necessary. Finally, add a few drops of sesame oil.
- Serve up. Spinkle with spring onion, crispy fried anchovies and furikake for extra umami. Enjoy!
Notes
1. How to get maximum amount of kimchi juice from your kimchi: put the kimchi in a strainer over a bowl and press down with a spoon. If you’re not squeamish, squeeze the kimchi with your hand – this works even better ☺
2. Sesame oil should always be added at the end of the cooking process. It has aromatic compounds that dissipate with excessive heat, so if you add it during cooking, sesame oil will lose some of its flavour.
3. You don’t have to cook your rice overnight for fried rice. A faster way: after boiling, spread out the warm rice in a thin layer on a tray. After it’s cooled enough, put inside a fridge to cool for a few hours. That should be enough to harden the rice for frying.
4. In case you’re wondering why the rice grains are red, I used Langit Collective’s Beras Sia and was really surprised (in a good way). The rice grains don’t stick so much to the wok, which makes cleanup easier, but most importantly the rice has more bite, almost like lor mai (glutinous rice/nasi pulut). Me likey!
2. Sesame oil should always be added at the end of the cooking process. It has aromatic compounds that dissipate with excessive heat, so if you add it during cooking, sesame oil will lose some of its flavour.
3. You don’t have to cook your rice overnight for fried rice. A faster way: after boiling, spread out the warm rice in a thin layer on a tray. After it’s cooled enough, put inside a fridge to cool for a few hours. That should be enough to harden the rice for frying.
4. In case you’re wondering why the rice grains are red, I used Langit Collective’s Beras Sia and was really surprised (in a good way). The rice grains don’t stick so much to the wok, which makes cleanup easier, but most importantly the rice has more bite, almost like lor mai (glutinous rice/nasi pulut). Me likey!