Kimchi Fried Rice

Method

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1. Break up the cold rice with wet fingers until no lumps remain.

   Mark done

2. Heat the vegetable oil in a wok and fry the pork for 4 minutes, until the fat runs and the edges crisp.

   Mark done Start 4 min timer

3. Add the garlic and cook 30 seconds.

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4. Add the kimchi and fry over a high heat for 3 minutes, until it darkens and smells sweet.

   Mark done Start 3 min timer

5. Stir in the gochujang and sugar and cook 1 minute.

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6. Add the rice and the kimchi juice and toss for 4 minutes, pressing the rice against the hot pan and lifting.

   Mark done Start 4 min timer

7. Stir in the sesame oil and take off the heat.

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8. Fry the eggs in a separate pan until the whites are set and the yolks still soft.

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9. Divide the rice between two bowls, top each with an egg.

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10. Scatter the spring onions, sesame seeds and nori over.

    Mark done

Chef’s Tips

• Sour kimchi, not fresh. Three weeks open is right.
• Use the juice — it is half the seasoning.
• Cold rice, pressed and lifted rather than stirred.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A fried egg, always
• Miyeokguk
• Cold barley tea

Storage & Reheating

Keeps 2 days refrigerated. Reheat in a hot pan and add a fresh egg.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.