Kimchi is a traditional fermented dish eaten mainly in South Korea (but increasingly around
the world!). It is rich in dietary fibre, but low in calories – one serving provides more than
50% of the RDI of Vitamin C and carotene too! This recipe incorporates kimchi into an easy
fried rice dish, that can be made in large portions and eaten throughout the week 🙂
1 tbsp gochujang*
1 tbsp soy sauce
2 tsp sesame oil
1 tsp salt
1 cup cooked rice
Finely chopped spring onion
Optional 1 egg (sunny side up or scrambled)
Optional sesame seed
- Squeeze out the juice from the kimchi into a bowl. Add the gochujang (and more soy sauce if desired) and stir until the gochujang is completely dissolved.
- Chop the kimchi into bite sized pieces and set aside for later.
- Drizzle 1tsp sesame oil onto the rice and stir to break up any clumps.
- Cut chicken into thin strips. Add 1 tsp sesame oil, 1 tsp salt and soy sauce to taste. Mix well and leave for a few minutes. Heat vegetable oil on medium heat in a wok, add the chicken, and sesame seeds (optional). Cook until chicken is almost cooked through and set aside for later.
- Add garlic into the wok and stir for 30 seconds, then add the kimchi into the wok. Stirfry until kimchi is starting to brown and very fragrant.
- Add the chicken and mix with the kimchi. Add the rice and mix well. Stirfry for a few minutes – make sure the chicken is cooked thoroughly.
- Sprinkle with chopped spring onion and serve 🙂
*Gochujang is hot pepper paste, and can be found in the Korean food section of any Asian supermarket.