Kimchi Fried Rice
350 gram Cooked Thai Jasmine rice
100 gram Kimchi Vegetable
80 millilitre Kimchi juice*
120 gram Vegetable of your choice. I use courgette-sliced
1-2 Spring onion-finely sliced
1/2 Red chilli-chopped
2 tablespoon Sunflower oil
1 tablespoon Sesame oil
1 tablespoon Soybean paste or miso paste.
1 pinch Black pepper
1 pinch Salt to taste
-Preheat the grill at 230 Celsius
-Blend the Kimchi juice, soybean paste, red chilli til smooth. This is your fried rice sauce.
-Heat the oil in an ovenproof frying pan, add the courgette and fry until it slightly softens.
-Add the kimchi vegetable and fry for approx 1 minute.
-In goes, the cooked rice and kimchi juice, stir all the ingredients together.
-Crack the eggs on the fried rice and put under the grill until the eggs are nicely cooked. Mine was about 5 minutes.
-Season with the ground black pepper and garnish with spring onion. Serve immediately.
-Kimchi juice* is the liquid on the bottom of the kimchi container.
-Make sure you squeeze the liquid of the kimchi vegetable as much as possible.
-The original Kimchi fried rice uses Gochujang and shredded seaweed, which add intensity to this dish. Feel free to add those ingredients into this dish, if you were lucky enough to get a hold of these specialities.
-Check other vegetarian recipes here.