Kimchi and garlic butter fried rice

Whether you're looking to use up leftover cooked rice or just looking for a new take on fried rice, this full-of-flavour, buttery kimchi fried rice is here for you.

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp vegetable oil, plus extra for frying
• 4 garlic cloves, sliced
• 1½ cups kimchi, roughly chopped
• 1 tsp sesame oil
• 1 tbsp gochujang (Korean fermented chilli paste)
• 25 g butter
• 4 cups cooked short grain koshihikari (sushi) rice, refrigerated
• salt, to taste
• 2 eggs
• 1 tbsp toasted sesame seeds
• 2 tbsp finely chopped chives
• 1 pack Korean toasted seasoned nori, to serve

Instructions

1. Heat a large frying pan over medium heat. Add the vegetable oil and garlic and fry until fragrant and lightly browned. Add the kimchi, sesame oil and gochujang and stir until fragrant. Add the butter and rice and season very well with salt. Fry for about 3 minutes or until the rice is well mixed and starting to toast.
2. While the rice is frying, fry the eggs until cooked to your liking.
3. Transfer the fried rice into bowls and top with the egg. Scatter with sesame seeds, chives and plenty of black pepper. Serve with the nori.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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