Kimchi Fried Rice
Serves 4
prep: 5 mins
cook: 20 mins
Ingredients
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Easy Cook Basmati Rice (272031) OR
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Frozen Rice Portions (703010)
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SPO Large Spring Onion
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Diced Pancetta (045078)
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Kimchi, chopped (163049)
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Korean Gochujang Chilli Paste (402548)
Directions
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Unsalted Butter 013015)
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Eggs Medium Free Range (017003)
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422020 (Crushed Chillies)
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Light Soy Sauce (233115)
Step 1:
If using Easy Cook Basmati Rice, cook according to pack instructions. Spread it out on a tray to cool quickly, or use chilled rice from the day before. If using frozen rice portions, defrost and fluff with a fork.
Step 2:
In a large non-stick pan or wok over medium heat, add the diced pancetta. Fry until crispy and golden, allowing the fat to render (around 3–4 minutes).
Step 3:
Add the butter to the pan, followed by the spring onion. Cook for 1–2 minutes until softened and fragrant.
Step 4:
Stir in chopped kimchi and a spoonful of its juice. Cook for 2–3 minutes to release its flavour and moisture.
Step 5:
Add the rice to the pan and stir well to combine. Break up any clumps and ensure it’s heated through.
Step 6:
Stir in the gochujang paste, light soy sauce, and crushed chillies if using. Mix thoroughly so everything is evenly coated and the rice turns a vibrant red.
Step 7:
In a separate pan, fry the eggs sunny-side up or to your preference. The runny yolk adds richness to the dish.
Step 8:
Spoon the fried rice into bowls, top each with a fried egg, and garnish with remaining spring onion.