Kimchi Fried Rice

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and does not include overnight refrigeration of the rice and cook time is for the fried rice and the eggs."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (366.1 g)
  • Calories 425.3
  • Total Fat - 29 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 904 mg
  • Sodium - 988.6 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.3 g
  • Protein - 33.6 g
  • Calcium - 215.3 mg
  • Iron - 5.3 mg
  • Vitamin C - 45.5 mg
  • Thiamin - 0.1 mg

Step 1

Cook rice in a large saucepan of boiling water until tender and drain and then rinse under cold water and then drain well.

Step 2

Spread rice evenly over a large tray and refrigerate, uncovered, overnight.

Step 3

Thinly slice spring onions, separating white bases from green tops.

Step 4

Trim bok choy and separate leaves and rinse under cold water, drain and thinly shred.

Step 5

Heat vegetable oil in a large wok over a high heat and add kimchi and white onion bases and stir-fry for about 1 minute, or until just tender and then add rice and stir-fry for 2 minutes, or until hot and then add bok choy, sauce and sesame oil and stir-fry for a further 1 minute and then stir through green onion tops.

Step 6

Heat an oiled, large, non-stick frying pan over a medium to high heat and fry the eggs for about 2 to 3 minutes, or until cooked to your liking.

Step 7

Serve rice topped with eggs and sprinkle over sesame seeds and chilli flakes.

Tips & Variations


No special items needed.