Kimchi Fried Rice by Conor Spacey
This recipe is a great way to use Conor's ‘empty the fridge kimchi’ recipe. Perfect for rustling up a delicious midweek meal! If you want a vegan friendly version, just remove the eggs from this dish.
Ingredients
- 1 1/2 tbsp. Irish rapeseed oil
- 1 sliced or crushed garlic clove
- 1 thumb-size, peeled and sliced piece ginger
- 4 spring onions, thinly sliced
- 80g kimchi
- 200g cooked rice
- 2 carrots, grated or thinly sliced
- 2 eggs
- Handful of coriander roughly chopped
Tools
- Chef XL
Method
- Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger and spring onions. Fry for 5 mins until softened, then add the kimchi, stir and fry for a couple of mins more. Add the cooked rice and stir through the vegetables, then add the carrot. Cook for a min until all heated through, then push everything to the side of the pan.
- Crack the eggs into a bowl and beat together then pour the rest of the oil into the empty part of the pan and add the egg, season and stir until cooked. Then stir through the rice, vegetables and kimchi. Check the seasoning. Add into 2 bowls and top with the fresh coriander.