Kimchi Fried Rice – Quick Korean

Kimchi Fried Rice with Salmon

Kimchi fried rice served with soy-glazed salmon.

One of my favorite eating spots in London is a small, practically hidden Korean restaurant near Tottenham Court Road. It’s tiny, cheap and so tasty. And, across the street is a Korean supermarket that sells all sorts of awesome imported Korean goods. My friend Soyoung always stops there when she’s in the area, and this time I was with her.

Knowing that the gentleman likes kimchi, I couldn’t resist getting a package for £3. And then using pretty much all of it within 2 days. For the uninitiated, kimchi is a fermented cabbage dish. (Sounds gross, I know.) But even for someone who doesn’t really like cabbage (me), it tastes good. It’s garlicky, a little spicy, and a bit shrimpy.

Korean kimchi

This recipe is inspired by the little Korean restaurant near TCR and Soyoung, for introducing me to that great supermarket and lots of good Korean places around town.

Serves: 4

On The Counter: 

1.5 cups (265g) cooked rice, at room temperature, preferably 1 day old. 
1 cup (175g) kimchi, chopped
2 eggs
2 tablespoons (30ml) vegetable or sesame oil
1 scallion (spring onion) chopped
soy sauce to taste

What To Do:  

Heat oil in a wok or sauté pan over medium heat until shimmering. Add garlic, and cook for 30 seconds to 1 minute, until fragrant. 

Add chopped kimchi to oil, stir and fry for 3-4 minutes, until kimchi is hot and sizzling.

Stir in rice, breaking up any clumps. Mix to combine. Cook for 5 minutes, until well incorporated and just turning crispy. Add soy sauce if desired. 

Crack eggs on top of rice and mix into the rice. Keep stirring until the eggs are well incorporated and cooked through, about 4 minutes. 

Top with chopped scallion greens and serve! 

Kimchi Fried Rice Recipe

One day I might try to make my own kimchi, but for now, I’m going to stick with the good stuff, direct from Korea.

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