I have a confession to make… its a bit embarrassing but I’ve eaten literally 2 whole tubs of kimchi this week… 🤭
It’s just kimchi fried rice is SOOO good 😫
The perfect balance of sweet, sour, salty and spice with a hit of that beloved Unami punch 💥 I just can’t get enough of it and after watching Uncle Roger critique Jaime Oliver’s fried rice (a must watch!) it’s really all I’ve been craving this week! 🥬 🍳
KIMCHI FRIED RICE
(VEG, GF, DF, NF)
-1 glug sesame or coconut oil
-2-3 garlic cloves, minced
-1 large thumb ginger, grated
-1/2 pack chestnut mushrooms
-1 cup day old leftover rice
-200 g kimchi with brine
-1 tbsp gochujang (I make my own using 1 tbsp gochujang paste, 2 tsp coconut sugar, 1-2 tbsp sesame oil, and sometimes soy sauce)
1. Heat your oil in a pan or wok. Add the garlic and ginger, sauté until fragrant. Add the mushrooms and cook until softened.
2. Add the rice (insure the rice has dried out fully, otherwise it will become stodgy). Sauté until slightly browning. Cut your kimchi coarsley on a topping board and then add in your kimchi in, pouring some brine from the tub. Combine until fully incorporated and disputed in the rice.
2. At the end, add your gochujang sauce (or hot sauce).
Top with a fried egg, sesame seeds, sesame oil and spring onion 🍳 🥬