Spicy Kimchi Fried Rice

TIME TO MAKE

25 minutes

SERVINGS

4 persons

Ingredients

• 2 Tbs butter, olive oil, or margarine

• 1 small onion, diced

• 1 small carrot, shredded or diced

• 2 scallions, sliced (both white and green parts)

• 1/3 cup kimchi, chopped up (including kimchi juice!)

• 1 Tbs gochujang (Korean fermented chilli paste)

• 1/2 cup firm or fried tofu, cubed

• 2 cups cooked rice (cold or refrigerated)

• 1 Tbs soy sauce or tamari

• 3 drops sesame oil, or to taste

• salt and pepper, to taste

Method

• Heat butter, margarine, or olive oil over medium-high heat in a large skillet or wok.

• Add onion, carrot, scallion, and kimchi, and stir-fry until onion is translucent, around 2 minutes.

• Mix in tofu and gochujang, and cook for 1 more minute.

• Stir in rice and mix until rice is evenly coloured and warmed throughout.

• Drizzle in soy sauce, sesame oil, and season with salt and pepper to taste, and stir rice once more until all liquid has evaporated. (Nobody wants wet fried rice!)

• Serve immediately, piping hot!

Serving Suggestion

Allow the rice to sit in the pan on heat for a few more minutes to get a crispy bottom layer before serving! Top with sliced green spring onion and kimchi for an extra refreshing bite.