Kimchi Fried Rice

A sudden craving for Korean food, and not too many Korean joints in the Central area, means it's time to get in the kitchen. Kimchi is a dish of slightly spicy, slightly sour fermented vegetables, easy to find in packets in the refrigerated areas of Hong Kong supermarkets. I got mine from CitySuper, along with the gochujang (red pepper paste) required for this dish.

To me, no kimchi fried rice is complete without topping it with a fried egg! You are also free to add meats or even seafoods to this dish – an easy way to use up any leftovers. Click after the jump for the recipe and more photos!

INGREDIENTS (for 2 pax)

• 4 cups steamed rice
• 1 cup kimchi, coarsely chopped
• 2 tbsp gochujang (red pepper paste)
• 2 green onions, sliced
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 eggs
• 1 tbsp toasted sesame seeds

INSTRUCTIONS

1. Chop the kimchi and slice the green onions.
2. Heat up a pan or wok to a medium high heat. When it’s getting hot, add the vegetable oil. Add 2/3 of the green onions and stir-fry for about a minute.
3. Add the kimchi, half of the kimchi juice, gochujang and sugar and stir-fry for another minute.
4. Add the rice and mix well using a spatula, breaking sticking pieces of rice, for about 5-7 minutes.
5. Add sesame oil and stir.
6. Taste and adjust seasoning with salt or sugar. If the rice is too dry add a bit more kimchi juice.
7. Heat up a non stick pan on medium heat. Add a bit of oil. Crack the eggs and slowly drop into the pan. Cook until the whites are set but yolks still runny.
8. Serve rice on a plate or bowl, topped with a fried egg, the rest of the green onions and toasted sesame seeds. 

Recipe based on Goodies a Volonte