Easy Kimchi Fried Rice

Serves 2 | Ready in 20 minutes

No kimchi in the fridge? No problem. This quick kimchi fried rice uses Mama Kim’s Kimchi Chilli Sauce for that spicy, tangy kimchi flavour, with fresh cabbage adding crunch and texture. Finish with Kimchi Chilli Oil for an extra layer of toasted kimchi flavour.

Ingredients

2 cups cooked rice, preferably cold
1 cup cabbage, finely chopped
½ onion, finely chopped
2 spring onions, sliced
3 tbsp Mama Kim’s Kimchi Chilli Sauce
2 tsp Mama Kim’s Kimchi Chilli Oil, plus extra to serve
1 tbsp cooking oil
2 eggs
Sesame seeds, to finish

Optional: bacon, chicken, prawns or leftover vegetables.

Method

1. Heat the cooking oil in a large frying pan or wok over medium high heat.

2. Add the onion and cabbage and stir fry for 2–3 minutes, keeping a little crunch in the cabbage.

3. Add the white parts of the spring onion, then add the rice. Break up any clumps and stir fry until the rice is hot.

4. Add 3 tablespoons of Mama Kim’s Kimchi Chilli Sauce and toss well until the rice and vegetables are evenly coated.

5. Turn off the heat and stir through 2 teaspoons of Mama Kim’s Kimchi Chilli Oil.

6. Fry the eggs separately and serve one on top of each bowl. Finish with the remaining spring onion, sesame seeds and an extra drizzle of Kimchi Chilli Oil.

Mama Kim’s Tip

Cold leftover rice works best for fried rice. The fresh cabbage adds a little crunch while the Kimchi Chilli Sauce brings the kimchi flavour. If you like a stronger kimchi flavour, simply add a little more Kimchi Chilli Sauce to taste, or finish with an extra drizzle of Kimchi Chilli Oil.