Cold rice is fried with kimchi, gochujang and sesame oil, then finished with egg or tofu for a fast savoury meal.
Ingredients
- 600 g cold cooked rice
- 300 g kimchi, roughly chopped
- 3 tbsp kimchi juice
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp neutral frying oil
- 2 tsp sesame oil
- 4 eggs
- 2 spring onions
Method
- Loosen the cold cooked rice and chop the kimchi.
- Fry the kimchi, then briefly cook the gochujang and soy sauce with it.
- Add the rice, fry over high heat and finish with sesame oil, egg or tofu.
Beginner tips
- Cold, dry rice fries best. Cook the kimchi until aromatic before adding the rice.
Substitutions and variations
- Top with a fried egg or add crisp tofu; check the kimchi label if you need a vegetarian version.
