Meatless Kimchi Fried Rice

 

Ingredients: (serve 1)

70 g. Kimchi

1/2 tbsp. unsalted butter

1 small onion (peeled and finely diced)

2 garlic cloves (peeled and finely chopped)

1/2 tbsp. gochujang (Korean fermented chili paste)

1 cup cooked rice (I use Basmati Rice)

1/2 tbsp. light soy sauce

1 spring onion (finely sliced - I did not use)

1 fried egg - to serve

Methods:

1. Drain the kimchi in a colander.  Reserve the kimchi liquid for later use.
2. Heat a wok or frying pan over medium high heat.  Add the kimchi and stir-fry for 2-3 minutes.  Transfer to a plate and set aside for later use.
3. In a clean pan or wok, heat butter over medium heat, saute onion and garlic until the onion has softened.  Add the gochujang paste and cook for 15 seconds.  Then add the rice, kimchi, soy sauce and kimchi liquid.  Stir-fry until well combined.  Remove from the heat and toss through spring onion (if using).
4. Serve the fried rice top with an egg, and sprinkle with some spring onion.

Note:

• You can use bacon or pork belly slices to cook this kimchi fried rice.  If you are using, add it in (3) before sauteing the onion and garlic.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.