Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• Fermented Napa Cabbage Kimchi

  200 g

  $1.90

• Jasmine Rice

  400 g cooked (approx 180 g dry)

  $0.32

• Eggs

  2 large

  $0.51

• Spring onions

  2 stalks

  $0.14

• Vegetable oil

  1 tbsp (15 ml)

  $0.05

• Gochujang (Korean Chilli Paste)

  1 tbsp (15 g)

  $0.14

• Soy sauce

  1 tbsp (15 ml)

  $0.07

• Toasted Sesame Oil

  1 tsp (5 ml)

  $0.07

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Roughly chop the kimchi and finely slice the green onions, keeping whites and greens separate.

2. 2

   Heat half the vegetable oil in a wok or non-stick frying pan over medium-high heat.

3. 3

   Add kimchi and spring onion whites, stir-frying for 2 to 3 minutes until softened and fragrant.

4. 4

   Stir in gochujang and soy sauce, then fold in chilled day-old jasmine rice, breaking up any clumps with a spatula.

5. 5

   Stir-fry briskly for 3 minutes until the rice is evenly coated and piping hot; finish with sesame oil and green scallions.

6. 6

   In a separate skillet, fry the eggs sunny-side up in the remaining oil; divide rice into bowls and top with fried eggs.