Kimchi Fried Rice
Kimchi Fried Rice

Ingredients

Method

  • 1 egg, beaten
  • 2 garlic cloves, chopped
  • 3cm piece of ginger, chopped
  • 100g kimchi, chopped
  • Handful of peas
  • 250g cooked basmati rice
  • 1 tbsp veg oil
  • 2.5 tsp sesame oil
  • 1 tsp sesame seeds, to garnish
  • 1 spring onion, sliced to garnish
  • For the Sauce
  • 1 tbsp chilli paste
  • 1 tbsp kimchi liquid from the jar
  • ½ tbsp tomato ketchup
  • 1 tbsp soy sauce
  • ¼ tsp sugar
  • 1 tsp sesame oil
  • Firstly make the sauce by mixing everything in a small bowl. Set aside.
  • Heat the veg oil in a wok, then pour in the egg and swirl to cook. Push to one side of the wok, then add the garlic, ginger, kimchi, peas, and rice, stirring each for 30 seconds before adding the next ingredient. Cook for a few minutes to separate the rice, then pour in the sauce and stir-fry for 2 mins. Once the rice has absorbed the excess liquid, it’s ready to serve!
30 mins
2 serving
This recipe pairs perfectly with the Mt Langi Ghiran 'Cliff Edge' Dry Riesling 2010 from Grampians, Australia.

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