Tasty Korean Kimchi Fried Rice with Crispy Egg

3 cups cooked jasmine rice, cooled
1 cup kimchi, finely chopped
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
Small handful Chinese chives, finely chopped
Handful peas
2 eggs
Toasted sesame seeds, to garnish
Spring onion, sliced
Gochujang, to serve
The Seasoning
Pinch salt
Pinch sugar
Drizzle sesame oil

PREPARATION

COOKING

1. Heat the wok until smoking hot. Add vegetable oil and swirl around the base. Add garlic and ginger first and stir briefly until fragrant.
2. Add the chopped Chinese chives and stir quickly to release colour and aroma. Immediately add the cooked and cooled rice with a small drizzle of oil around the edge. Break up any clumps and keep the rice moving constantly so the grains separate.
3. Add the finely chopped kimchi and stir fry on high heat. Continue folding and tossing so the kimchi distributes evenly and colours the rice.
4. Add peas and keep everything moving. Season with a small pinch of salt, a pinch of sugar to balance the acidity of the kimchi and a drizzle of sesame oil. Stir fry until the rice is heated through and lightly smoky. Remove from the wok and set aside.
5. Reheat the wok with a good layer of oil. Once hot, reduce to medium heat and crack in the eggs. Allow the whites to bubble and crisp around the edges without moving too early. Cook until the whites are set but the yolk remains soft.
6. Spoon the kimchi fried rice into bowls, top with the crispy fried egg and finish with toasted sesame seeds, sliced spring onion and a drizzle of gochujang. Serve immediately.

School of Wok Tips

• Always use cooked and cooled rice for proper grain separation.
• Keep the wok on high heat and maintain constant movement for smoky flavour.
• Balance the acidity of kimchi with a small pinch of sugar.
• Let the egg crisp at the edges before moving it for texture contrast.

FAQs

What is kimchi?
Kimchi is fermented cabbage seasoned with chilli, garlic and salt, commonly used in Korean cooking.

Why use day-old rice?
Cooled rice is drier, which prevents clumping and helps achieve proper fried rice texture.

Can I add meat to this dish?
Yes? Diced spam, beef or chicken can be stir fried before adding the rice for extra protein.