Photo by Amar Preciado on Pexels
Korean Kimchi Fried Rice with Crispy Egg
Cold jasmine rice stir-fried with kimchi, sesame oil and soy sauce, topped with crispy fried eggs and nori.
- 300 g jasmine rice
- 200 g kimchi
- 2 large eggs
- 4 whole spring onions
- 2 cloves garlic
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 3 tbsp vegetable oil
- 1 tbsp sesame seeds
- 1 sheet nori sheets
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions and let cool completely, preferably overnight
- Step 2
Roughly chop kimchi, slice spring onions separating white and green parts, and mince garlic
- Step 3
Heat 2 tbsp vegetable oil in a large wok over high heat
- Step 4
Add cold rice, breaking up clumps with a spatula, stir-fry for 3-4 minutes until heated through
- Step 5
Push rice to one side, add kimchi and white parts of spring onions to empty side
- Step 6
Stir-fry kimchi for 2 minutes, then mix everything together
- Step 7
Add garlic, gochujang, and soy sauce, stir-fry for another 2 minutes
- Step 8
Heat remaining oil in a separate pan, fry eggs until edges are crispy but yolks still runny
- Step 9
Drizzle sesame oil over rice and sprinkle with green spring onions
- Step 10
Serve rice topped with crispy eggs, sesame seeds, and torn nori
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