Try this delicious Korean dish that combines fried rice with kimchi! It's a twist on your regular fried rice that will have everyone wondering where you got the recipe…
- 1 ½ cups long-grain white rice
- 2 green spring onions
- 1 bunch baby bok choy
- 1 Tbsp vegetable oil
- 1 ½ cups kimchi, chopped
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 4 eggs
- toasted sesame seeds to serve
- chilli flakes, to serve
- Cook rice in a large saucepan of boiling water until tender. Drain. Rinse under cold water. Drain well.
- Spread rice evenly over a large tray. Refrigerate, uncovered, overnight.
- Thinly slice spring onions, separating white bases from green tops. Trim bok choy. Separate leaves. Rinse under cold water. Drain. Thinly shred.
- Heat vegetable oil in a large wok over a high heat. Add kimchi and white onion bases. Stir-fry for about 1 minute, or until just tender. Add rice. Stir-fry for 2 minutes, or until hot. Add bok choy, sauce and sesame oil. Stir-fry for a further 1 minute. Stir through green onion tops.
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Fry eggs for about 2 to 3 minutes, or until cooked to your liking.
- Serve rice topped with eggs. Sprinkle over sesame seeds and chilli flakes.
Kimchi can be added to homemade spring rolls, noodle dishes and stir-fries, or eaten as a side dish with grilled meats.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.1 g|
|Total carbohydrates||75.6 g|
|- Sugars||1.3 g|
|Dietary fibre||2.6 g|