Kimchi fried rice

Here is a tiny step towards exploring Korean cuisine. I had wanted to try Kimchi but never had the patience to prepare it from scratch. When I came across this Asian grocery store, I happily bought my first jar of Kimchi. The best way to enjoy it was in the form of Kimchi fried rice. I used a handful of pantry staples, and the result was a bowl of comfort food. 

My first encounter with the term Kimchi was through a travel food show named “ Kimchi Chronicles.” I loved that show. Chef Jean and Marja shared beautiful dishes as they recounted their memories of Korea. This recipe is not authentic Korean, but what I thought will help Kimchi shine through in the best possible way in my kitchen. 

The fried egg and the microgreens just brought the whole dish together. I hope you like it.

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves: 1-2

Ingredients

• Kimchi 200 gms
• Cooked rice 300-350 gms
• Soy sauce 1 tbsp
• Paprika 1/2 tsp
• Garlic pods 3
• Ginger 1 tbsp
• Onion 1
• Chili 2
• Sesame seeds
• Spring onions 1/2 cup
• Salt and pepper
• Egg 2
• Microgreens optional

Method:

1. Heat oil in a wok or pan and add garlic.
2. Once fragrant, add the chopped onions, ginger, and chili.
3. When the onion turns translucent, add the Kimchi, soy sauce, paprika, salt, and pepper.
4. Add the cooked rice and mix well. Serve hot with a fried egg on top.
5. Garnish with sesame seeds, spring onion, and microgreens.