If you’re like me and always keep a tub of kimchi in the fridge, this is one of those weeknight dishes that’s perfect when there isn’t much else around. You’d be surprised how tasty and satisfying a bowl of this economical fried rice can be.
- 1½ cups kimchi
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chilli bean paste)
- 4 cups cooked jasmine or short-grain rice
- 3 spring onions, trimmed and finely sliced
- 1 tsp salt
- 1 tbsp toasted sesame seeds
- 4 small sheets Korean nori, crumbled (or 1 sheet Japanese nori, toasted and crumbled)
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.
Squeeze as much juice as you can from the kimchi, then finely slice it and set aside, reserving the juice.
Heat a wok over high heat and add the vegetable oil and sesame oil. Add the kimchi to the wok and toss frequently until very fragrant. Add the gochujang and toss for about a minute, or until fragrant.
Add the rice, pressing it onto the sides of the wok to separate the grains. Add the reserved kimchi juice, spring onions and salt, and mix everything well, allowing the rice to lightly toast against the sides of the wok.
Scatter the rice with sesame seeds and crumbled nori and serve.
• Korean nori is available from Asian supermarkets often roasted with sesame oil and salted, and is easily crumbled. I keep a pack or two in my pantry at all times. It makes a great snack.
Recipe and image from Adam's Big Pot by Adam Liaw (Hachette, $39.99, pbk)