Korea · Plant-based · No. 100
Kimchi Fried Rice with Fried Egg
A single portion of Korean cooking, ready in 16 minutes with 6 minutes of prep. Vegetarian, and written for one, so there is nothing to halve.
Veg
Method
- 1
Heat a splash of oil in a frying pan or wok over high heat and fry the kimchi for 2 minutes.
- 2
Add the cold rice and kimchi juice, and stir-fry for 4–5 minutes, breaking up any clumps, until hot through and starting to crisp.
- 3
Push to one side of the pan, fry the egg in the space, keeping the yolk runny.
- 4
Season to taste, then drizzle the rice with sesame oil, top with the egg, and scatter with sliced spring onion.
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