Kimchi fried rice

30 min

Got some leftover rice from the Indian food takeaway yesterday? With just a few more ingredients, and a bit of time, you could make this spicy (if you add a lot of kimchi) dish with a nice blend of crunchy rice and juicy vegetables.

Ingredients

Yields 2 portions

½ zucchini
kimchi
leftover rice
1 tablespoon of butter
2 eggs
olive oil
salt
scallions
for serving

Warnings

Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.

Directions

Prepare the vegetables. Zucchini: halve, and cut into 1/2 half-moons. Kimchi: roughly chop.
On a large frying pan, warming on medium-high heat with olive oil, distribute the rice and fry until the bottom side is brown and crispy.
On a second, smaller, frying pan with olive oil, sauté the zucchini.
While everything is cooking, thinly slice the scallions.
Once the rice is brown and crispy, turn it and fry until the other side is brown and crispy.
Add kimchi to the zucchini and cook for a few minutes to warm up the kimchi.
Add 1 tablespoon of butter to the vegetables, and stir until the butter has melted, remove the pan from the heat.
Add the zucchini and kimchi to the rice, add a bit of kimchi juice, add 2 eggs, reduce the heat to medium, and cook, constantly stirring, until the eggs are firm.
Add more salt if needed, and serve topped with scallions.

Notes & tips

This recipe is inspired by Roi Choi’s show The Chef Show, and his course on MasterClass.

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