Easy Food Recipes and Cooking - Kimchi Fried Rice
Serves 4-6
8 spring onions
100ml canola or sunflower oil
4 eggs, lightly beaten
2 cups (400g) rice, cooked to packet instructions, cooled completely
3 carrots, cut into 5mm pieces
1 1/2 cups (400g) kimchi, drained, roughly chopped
1/4 cup (60ml) soy sauce
2 tsp sesame oil
1 1/2 tsp black or white sesame seeds, toasted
Srirache or other hot sauce, to serve
Cut the dark green spring onion tops on the diagonal into 2.5cm pieces and reserve 1/2 cup to garnish. Finely chop the rest. Heat a wok or large frypan over medium-high heat. Add 2 tbs canola oil and tilt to coat the cooking surface. Add the eggs and quickly stir-fry for 30 seconds or until just cooked and set but still wet. Transfer to a plate.
Add remaining 1/4 cup (60ml) canola oil to the wok. Once the oil is hot, add the rice and cook, allowing the rice to become slightly crisp on the bottom of the wok before stirring, for 4 minutes or until heated through. Add the carrot and stir-fry for 2-3 minutes until starting to soften. Stir in the kimchi and spring onion (tops and bottoms), then stir-fry for 2 minutes or until heated through. Stir through the soy sauce and sesame oil, then stir in the egg and season with salt.
Transfer to a serving bowl. Garnish with sesame seeds and reserved spring onion, then serve with the hot sauce.