Learn . Laugh . Eat

Kimchi Fried Rice

Prep:

Cook:

After you try this popular Korean dish, rice will never be the same again.

  • 570g cooked and cooled Korean rice
  • 1-2 strips bacon (approx 30g), chopped
  • 2-3 cloves garlic, finely diced
  • 1cm size piece of ginger, peeled and finely diced
  • 180g kimchi, chopped into 4-5cm sized pieces reserve pickling liquid from kimchi for later
  • 1 tsp. sugar
  • 2-3 chinese chives
  • 1 tbsp frozen peas, thawed
  • 2 ½ tsp. toasted sesame oil
  • Salt and pepper to taste
  • Vegetable oil for cooking
  • 1-2 spring onions, finely sliced into rings for garnish
  • 1-2 tsp. sesame seeds for garnish

Begin by cooking and cooling your rice, chopping and preparing all of your ingredients so you are ready to go.

Wok Clock Place your ginger and garlic at 12 o'clock, followed by chives, rice, kimchi and peas

In a large pan or wok, heat 1 tsp. vegetable oil to a high heat. Once hot, add your ginger and garlic, followed by chives, continuing to stir-fry until fragrant and softened, approx 1 minute. Push your ingredients to the back of the wok, add teaspoon of oil followed by the rice, stir fry for a couple of minutes. Add the kimchi and combine well for an extra 3 to 4 minutes. Stir in your peas, drizzle with sesame oil and remove from heat. Sprinkle with sesame seeds and spring onions to garnish. Top with a fried egg to make it extra special.


  • 570g cooked and cooled Korean rice
  • 1-2 strips bacon (approx 30g), chopped
  • 2-3 cloves garlic, finely diced
  • 1cm size piece of ginger, peeled and finely diced
  • 180g kimchi, chopped into 4-5cm sized pieces reserve pickling liquid from kimchi for later
  • 1 tsp. sugar
  • 2-3 chinese chives
  • 1 tbsp frozen peas, thawed
  • 2 ½ tsp. toasted sesame oil
  • Salt and pepper to taste
  • Vegetable oil for cooking
  • 1-2 spring onions, finely sliced into rings for garnish
  • 1-2 tsp. sesame seeds for garnish

Begin by cooking and cooling your rice, chopping and preparing all of your ingredients so you are ready to go.

Wok Clock Place your ginger and garlic at 12 o'clock, followed by chives, rice, kimchi and peas

In a large pan or wok, heat 1 tsp. vegetable oil to a high heat. Once hot, add your ginger and garlic, followed by chives, continuing to stir-fry until fragrant and softened, approx 1 minute. Push your ingredients to the back of the wok, add teaspoon of oil followed by the rice, stir fry for a couple of minutes. Add the kimchi and combine well for an extra 3 to 4 minutes. Stir in your peas, drizzle with sesame oil and remove from heat. Sprinkle with sesame seeds and spring onions to garnish. Top with a fried egg to make it extra special.

instagram pinterest TABLEFLIP Youtube Icon